Easy Southern Cheesy Pork Quesadillas

• Heat a large frying pan over a high heat with a drizzle of olive oil. Cook pork mince, onion and carrot, breaking mince up with a spoon, until just browned, 4-5 minutes. • Add garlic and Louisiana spice blend and cook, stirring, until fragrant, 1 minute.

TIP: Add a splash of water if the mixture looks dry!

• Arrange mini flour tortillas over a lined oven tray. Divide pork mixture between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold 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. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas. • Meanwhile, roughly chop baby spinach leaves and cucumber. In a medium bowl, combine baby spinach, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.