Preheat the oven to 220°C/200°C fan-forced. Finely chop the red onion and garlic. 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 a medium-high heat. Cook the onion (reserve some raw for the salsa if you like!) and carrot, stirring, until softened, 5 minutes. Add the pulled pork, garlic and Mexican Fiesta spice blend and cook until fragrant, 2 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the water and mild chipotle sauce and stir to combine. Cook until heated through, 1 minute.

Microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through. Arrange the tortillas over a lined oven tray. Divide the pork mixture between the 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 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. Spoon any overflowing filling back into the quesadillas.

While the quesadillas are baking, roughly chop the cucumber. Roughly chop the tomato.

In a medium bowl, combine the cucumber, tomato, any reserved onion, white wine vinegar and a drizzle of olive oil. Season to taste and toss to coat.

Cut the pulled pork quesadillas into wedges and divide between plates. Serve with the tomato salsa and Greek-style yoghurt.