Smokey BBQ Beef Quesadillas

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef mince and carrot, breaking mince up with a spoon, until browned, 4-5 minutes. • Reduce heat to medium, then add All-American spice blend and cook until fragrant, 1 minute. • Add BBQ sauce and the water and cook, stirring until thickened, 1-2 minutes. Generously season with salt and pepper.

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

• Arrange mini flour tortillas over a lined oven tray. Divide beef filling between tortillas, spooning it onto one half of each tortilla. Top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling, then press down with a spatula. Brush or spray the tortillas with a drizzle of olive oil, then season.

• Bake quesadillas until the cheese is melted and the tortillas are golden, 10-12 minutes. • Spoon any overflowing beef filling and cheese back into the quesadillas.

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

• Meanwhile, roughly chop tomato. • To the bowl with the charred corn, add tomato and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.

Little cooks: Kids can help make and toss the salsa.