Pulled Pork & Veggie Quesadillas

TIP: This is a mild spice blend, but if you or the kids are extra sensitive to heat, feel free to add less. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the sweetcorn and carrot and cook, stirring, until softened, 5 minutes. Add the garlic, Tex-Mex spice blend and pulled pork and cook until fragrant, 2 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the water and stir to combine.

Lay the mini flour tortillas over two oven trays lined with baking paper. Divide the pulled pork mixture between one half of each tortilla and top with shredded Cheddar cheese. Fold the other half of the tortilla over to enclose the filling and press down gently with a spatula. Brush or spray the tortillas with a drizzle of olive oil and season with salt and pepper.

Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing pork mixture and cheese back inside the quesadillas.

While the quesadillas are baking, finely chop the tomato and cucumber. Roughly chop the coriander. Place the tomato, cucumber and coriander in a bowl. Add the white wine vinegar, drizzle with olive oil and season to taste with salt and pepper.