• Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
• Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
• Drain and rinse the corn in a sieve.
• Drain the cheese then cut into slices (3 per person). Add to a bowl of cold water.
• Trim and thinly slice the scallion.

TIP: To avoid turning on your oven, dry-fry the tortillas in a pan instead.

• Place a large pan (preferably non-stick) over medium-high heat with a drizzle of oil.
• Once hot, add the bell pepper and corn and season with salt and pepper.
• Fry until the bell pepper has softened and the corn has coloured slightly, 4-5 mins.
• Once charred, remove from the pan and cover to keep warm.

• Meanwhile, add the aioli and chipotle paste to a bowl.
• Mix together and leave to the side.

• Halve the avocado and remove the pit.
• Use a tablespoon to scoop the flesh out into a bowl.
• Mash with a fork and season to taste with salt and pepper.

• Return the pan to medium-high heat with a drizzle of oil.
• Remove the cheese slices from the water and pat dry with kitchen paper. Toss with Central American spice.
• Once the pan is hot, add the cheese and fry until golden, 2-3 mins each side.
• Once cooked, remove the pan from the heat. 
• Meanwhile, pop tortillas into the oven to warm through for 2-3 mins.

• Halve each cheese slice widthways.
• Spread chipotle aioli over each of the tortillas.
• Divide the veg between the tortillas and finish with golden fried cheese.
• Sprinkle over the scallion.
• Finish with a generous helping of guacamole and any remaining aioli.