Smokey Tex-Mex 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 frying pan to medium-high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until browned, 4-5 minutes. • Add carrot and cook, stirring, until softened, 3-4 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute. Add the brown sugar and the water and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste.

• Arrange mini flourtortillas over a lined oven tray. Divide the pork mixture between the tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold empty half of each tortilla over to enclose the filling and press down gently with a spatula. Brush (or spray) the tortillas with a drizzle of olive oil, then season with salt and pepper. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.

TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking. Little cooks: Help fill and fold the quesadillas!

• While the quesadillas are baking, add tomato and a drizzle of white wine vinegar and olive oil to the charred corn. • Season and toss to combine.