• Preheat oven to 220°C/200°C fan-forced. Thinly slice onion and celery. Grate the carrot.

• SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, celery and carrot, stirring, until softened, 5 minutes. • Add pulled pork and Mexican Fiesta spice blend, then cook until fragrant, 2 minutes. • Add tomato paste, the water and mild chipotle sauce, 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. Brush or spray tortillas with a drizzle of olive oil and season with salt and pepper. • Bake quesadillas until cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back toward the quesadillas.• Arrange mini flourtortillas 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. Brush or spray tortillas with a drizzle of olive oil and season with salt and pepper. • Bake quesadillas until cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back toward the quesadillas.

• Meanwhile, drain sweetcorn (see ingredients).

• In a medium bowl, add sweetcorn, and a drizzle of white wine vinegar and olive oil. Season to taste and stir to combine.

• Cut pulled pork quesadillas into wedges and divide between plates. • Serve with corn salsa and Greek-style yoghurt. Enjoy!