Chinese Pork Dumpling Style Quesadillas

Meanwhile, trim the carrot, then coarsely grate (no need to peel).

Peel and grate the garlic (or use a garlic press).

Grate the cheese.

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. Once browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Next, stir in the carrot and cabbage. Fry until softened, 3-4 mins. Add a drizzle of oil if needed.

Add the Chinese Five spice, garlic and ginger puree. Stir-fry for 1 min. 

Add the soy sauce, honey and water for the sauce (see pantry for both amounts) to the pork mince. Bring to the boil, then simmer for 1-2 mins. 

Lay the tortillas (3 per person) onto a lightly oiled baking tray and spoon the pork mince onto one half of each one. Top with the cheese.

Fold the other side over to make a semi-circle. Press down to keep together.

Rub a little oil over the top of each quesadilla, then bake on the top shelf of your oven until golden, 8-12 mins.