Pulled Pork & Capsicum Quesadillas

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook corn kernels and capsicum, stirring, until softened, 4-5 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add garlic, Tex-Mex spice blend and pulled pork and cook until fragrant, 2 minutes. • Add tomato paste and cook, stirring, until fragrant, 2 minutes. • Add the water and stir to combine.

TIP: Cover the pan with a lid if the kernels are “popping” out. TIP: If the mixture looks dry, add another dash of water!

• Arrange mini flour tortillas on 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.

Little cooks: Take the lead and help assemble the quesadillas!

• Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing pork filling and cheese back into quesadillas.

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

• In a large bowl, combine slaw mix, avocado and mayonnaise. Season to taste.

Little cooks: Kids can help toss the slaw.