Chipotle Pulled Pork Loaded Tortilla Chips

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until softened, 3-4 minutes. • Add the water, enchilada sauce and pulled pork and cook, breaking up with a spoon, until heated through, 2-3 minutes. • Add the brown sugar and butter and stir until combined. Season with pepper. • Meanwhile, add tomato a drizzle of white wine vinegar and olive oil to the charred corn. Season with salt and pepper.

• Place tortilla wedges in a single layer on a lined oven tray. Drizzle or brush with olive oil. Bake tortilla wedges until lightly golden and crispy, 8-10 minutes.

TIP: If the tortilla wedges don't fit in one layer, divide them over two oven trays.