Tex-Mex Pork Quesadillas

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms until browned and softened, 5 minutes. • Increase heat to high, then cook pork mince, breaking up with a spoon, until browned, 3-4 minutes.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add garlic and Tex-Mex spice blend to the pan and cook until fragrant, 1 minute. • Add tomato paste, the brown sugar and water and cook, stirring, until slightly thickened, 1-2 minutes. • Stir through baby leaves until slightly wilted. Season to taste with salt and pepper.

• Arrange mini flourtortillas on a lined oven tray. Divide pork filling between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula. Brush (or spray) tortillas with a drizzle of olive oil, then season to taste.

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 filling back into the quesadillas.