Philly Shredded Pork Quesadillas

Method

Wilt the spinach in a large pan over a low heat.  Take off the heat and stir in the chutney.  Spread half the tortillas with the Philly and spoon over the spinach mixture.  Top with the shredded pork and the other tortillas.

Heat a large frying pan and add each of the filled tortillas, one at a time. Cook for about 2 minutes or until golden brown. Turn over with a large spatula and cook the other side until crispy and golden brown. Layer between baking paper and keep warm in a low oven whilst repeating for the other tortillas.

Mix together the tomato salsa, corn and mixed beans.  Slice each tortilla into wedges just before serving.  Serve with the salsa mixture and a mixed salad.

Cook's tip:  This recipe is great for using up any left over roast meat or can be made simply with wafer thin ham instead of the pork.