Spicy Pork & Tomato Quesadilla

Cut the pork into very thin strips.

In a bowl, mix the chilli, egg white and cornflour well, then add the pork with a pinch of salt.

Coat well.

Heat a non-stick wok, cook over high heat, add a little oil, and then sauté the onions quickly.

Add the coated pork and cook again over a high heat until the pork takes a little colour.

Add the tomatoes and cook down until you have a thick sauce; season and cool.

Lay one tortilla into a non-stick frying pan and spoon a ¼ of the mix evenly over it.

Add a sprinkling of cheese and some fresh coriander, and squeeze lime.

Top with a second tortilla and place the tortilla on a medium heat to start the cooking process.

Cut a piece of baking parchment to fit snugly on the top tortilla.

Gently heat a second frying pan and then place it on top of the baking parchment, so you cook from above and below. You can pop the pans into a hot oven to cook through if you want.

You may need to reheat the top pan a couple of times to warm through thoroughly.

Alternately you can cook in a quesadilla cooker.

Lift the cooked quesadilla, cut and eat.