Cheesy BBQ Beef Quesadillas

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

• TIP: Cover the pan with a lid if the kernels are “popping” out.

• Return the frying pan to high heat with a drizzle of olive oil. Cook carrot, onion and beef mince, breaking up mince with a spoon, until just browned, 4-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Reduce the heat to low, then add garlic, Louisiana spice blend, tomato paste and the butter and cook until fragrant, 1 minute. • Add the water and a pinch of brown sugar, stir and simmer until slightly thicken, 2-3 minutes. Season to taste.

• Arrange mini flour tortillas on a lined oven tray. Divide the beef mixture among tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling and press down with a spatula. • Brush (or spray) the tortillas with a drizzle of olive oil. 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. Little cooks: Take the lead by sprinkling the cheese on top.

Slice the avocado in half, scoop out the flesh and roughly chop. Add the avocado to the salsa.