American-Style Beef & Pork Quesadillas with Charred Corn Salsa & Onion Chutney

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• Return the frying pan to high heat with a drizzle of olive oil. Cook beef & pork mince, carrot and onion, breaking up with a spoon, until just browned, 4-5 minutes. • Add Louisiana spice blend, onion chutney and tomato paste and cook, stirring, until fragrant, 1 minute. • Add a splash of water and cook, stirring, until combined, 1-2 minutes.

• Arrange mini flourtortillas over a lined oven tray. Divide the filling between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold empty half of each tortilla over to enclose the filling and press down with a spatula. Brush or spray with a drizzle of olive oil and season with salt and pepper. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.

TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

• Meanwhile, add baby spinach and a drizzle of white wine vinegar and olive oil to the bowl with charred corn. Toss to combine, then season to taste.

Little cooks: Take the lead by combining the ingredients for the salsa!