Double Cheesy Pulled Pork & Corn Quesadillas

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook corn, celery and carrot, stirring, until softened, 3-5 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend, pulled pork and half the garlic and cook until fragrant, 2 minutes. • Add onion chutney and the water and cook, stirring, until thickened, 1 minute.

TIP: If the mixture looks dry, add another dash of water!

• Lay a mini flour tortilla on a lined oven tray. • Divide some pork filling between one half of each tortilla, then top with some shredded Cheddar cheese. • Fold the other half of the tortilla over to close and press down gently with a spatula. Repeat with remaining filling and tortillas. • Brush or spray tortillas with a drizzle of olive oil, then season with salt and pepper.

Little cooks: Take the lead and help assemble the quesadillas! Add the finishing touch by sprinkling the cheese on top. TIP: If your oven tray is crowded, divide between two trays.

• Bake quesadillas until cheese is melted and the tortillas are golden, 10-12 minutes. • Spoon any overflowing filling back into the quesadillas.

• Meanwhile, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.