Cheesy Chipotle Pulled Pork Quesadillas

• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Add pulled pork, Tex-Mex spice blend, tomato paste and mild chipotle sauce and cook until fragrant, 2 minutes. • Add the water, then stir to combine. Cook until heated through, 1 minute.

• Arrange mini flourtortillas over a lined oven tray. • Divide the pork mixture between tortillas, spooning it over one half of each tortilla, then top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula.

Little cooks: Take charge of assembling the quesadillas!

• Brush or spray tortillas with a drizzle of olive oil and season with salt and pepper. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back toward the quesadillas.

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

• Slice avocado in half, scoop out flesh and finely chop. Drain sweetcorn. • Wipe out and return frying pan to high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to medium bowl. • To the corn, add avocado, a drizzle of white wine vinegar and olive oil. Combine and season to taste.

TIP: Cover the pan with a lid if the kernels are ‘popping’ out.