Chipotle & BBQ Pulled Pork Quesadillas

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.

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

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until softened, 3-4 minutes. • Add garlic and pulled pork and cook until fragrant, 2 minutes. • Add mild chipotle sauce, BBQ sauce and the water, stirring, until well combined, 1 minute.

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

Little cooks: Kids can help fill and fold the quesadillas!

• Meanwhile, add cucumber and a drizzle of white wine vinegar and olive oil to the bowl of charred corn. Season and stir to combine.