Preheat the oven to 220°C/200°C fan-forced. Finely chop the red onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled).

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. Add the onion (reserve some raw for the salsa if you like!) and carrot and cook, 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, 2 minutes. Add the water and mild chipotle sauce and stir to combine. Cook until heated through, 1 minute.

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through. Arrange the tortillas over an oven tray lined with baking paper. Divide the pork mixture among 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 pork filling and cheese back into the quesadillas.

While the quesadillas are baking, roughly chop the cucumber, tomato and coriander.

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

Cut the quesadillas into wedges and divide between plates. Serve with the tomato salsa and yoghurt.