• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and pork mince, breaking up with a spoon, until just browned, 3-4 minutes.

• SPICY! The spice blend is hot, use less if you're sensitive to heat. Add Mexican Fiesta spice blend and tomato paste, and cook until fragrant, 1-2 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 and press down gently with a spatula. TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

• 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 and cheese back into the quesadillas.

• Meanwhile, finely chop cucumber and radish. • In a medium bowl, combine cucumber, radish and a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide cheesy Mexican pork quesadillas between plates. Top with cucumber salsa and tear over coriander. • Serve with sour cream. Enjoy!