Smokey BBQ Pork Quesadillas

• Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Return the frying pan to a high heat with a drizzle of olive oil. Once hot, cook the pork mince, celery and carrot, breaking the mince up with a spoon, until browned, 4-5 minutes. • Reduce heat to medium, then add the garlic and all-American spice blend. Cook until fragrant, 1 minute. • Remove from the heat. Stir through the tomato paste, BBQ sauce and the water. Season with salt and pepper.

TIP: Cover the pan with a lid if the kernels are “popping” out.

• Arrange mini flour tortillas over a lined oven tray. Divide the pork mixture among the tortillas, spooning it onto one half of each tortilla. Top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling, then press down with a spatula. Brush or spray the tortillas with a drizzle of olive oil, then season.

• Bake quesadillas until the cheese is melted and the tortillas are golden, 10-12 minutes. • Spoon any overflowing pork filling and cheese back into the quesadillas.

TIP: Place a sheet of baking paper and another oven tray on top of the quesadillas if they unfold during cooking.

• Meanwhile, roughly chop baby spinach leaves. • To the bowl with the charred corn, add the spinach and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.