Cheesy Pulled Pork Quesadillas

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 (see ingredients) and cook, stirring, for 2 minutes. Add the water and stir to combine. TIP: If the mixture looks dry, add another dash of water!

Lay the mini flour tortillas over an oven tray lined with baking paper, then divide the pulled pork mixture between one half of each tortilla. Fold the other half of the tortilla over to close and press down gently with a spatula. Lightly brush or spray the tortillas with a drizzle of olive oil, then sprinkle with the shredded Cheddar cheese. Season with salt and pepper. TIP: Use a second oven tray if all the tortillas don't fit.

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

While the quesadillas are baking, finely chop the cucumber. Roughly chop the coriander (see ingredients). In a medium bowl, combine the cucumber, coriander, white wine vinegar and a drizzle of olive oil. Season to taste.