Tex-Mex Pulled Chicken Quesadillas

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook celery, capsicum, carrot and sweetcorn, stirring, until softened, 5 minutes.

Custom Recipe: If you've swapped to pulled chicken, cook chicken with the spice blend and sauces, breaking up chicken with a spoon, until browned, 2-3 minutes. Continue with step.

------------------------CCM TEXT---------------------------- • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add pulled chicken, Tex-Mex spice blend, tomato paste and mild chipotle sauce, breaking up chicken with a spoon, until browned, 2-3 minutes. • Add the water and brown sugar, then stir to combine. Cook until heated through, 1 minute.

• Arrange mini flour tortillas over a lined oven tray. • Divide the pork mixture between tortillas, spooning it over 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.

Little cooks: Take charge of assembling the quesadillas!

• Brush or spray tortillas with a drizzle of olive oil and season with salt and pepper. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back toward the quesadillas.