Cheesy 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 and carrot, breaking up with a spoon, until browned, 4-5 minutes.
• Add garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute. Add the brown sugar and water and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste with salt and pepper. 

• 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.

Little cooks: Help fill and fold the quesadillas! 

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

Little cooks: Take the lead and help toss the salsa!