Tex-Mex BBQ Chicken Quesadillas

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the capsicum and onion and cook until softened, 4 minutes. Add the grated carrot and cook until soft, 2-3 minutes. Season with salt and pepper and transfer to a medium bowl.

Return the pan to a high heat with a drizzle of olive oil. Add the chicken, Tex-Mex spice blend and a pinch of salt and pepper. Cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Return the veggies to the pan and add the BBQ sauce. Stir to combine.

Lay 1/2 the mini flour tortillas (see ingredients list) over two oven trays lined with baking paper. Divide the chicken mixture between the tortillas and top with a sprinkling of shredded Cheddar cheese. Top with the remaining tortillas. Press down on the tortillas gently with a spatula. Brush or spray the tortillas with a drizzle of olive oil and season with salt and pepper. Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes.

While the quesadillas are baking, drain the sweetcorn. Roughly chop the tomato. Roughly chop the cucumber. Wipe out the frying pan and return to a high heat. When the pan is hot, add the corn kernels and cook, tossing occasionally, until lightly charred, 4-5 minutes. TIP: Cover the pan with a lid if the corn kernels are popping out. In a medium bowl, combine the charred corn, tomato, cucumber, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper.