Cheesy Louisiana Beef & Pork Quesadillas

• Drain the sweetcorn. • 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 & pork mince, breaking up 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 heat to low, then add Louisiana spice blend and cook until fragrant, 1 minute. • Stir in the enchilada sauce (see ingredients) and the butter and simmer until slightly thickened, 2-3 minutes. Season to taste.

• Arrange mini flourtortillas over a lined oven tray. Divide the mince filling between 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.

• While the quesadillas are baking, finely chop tomato. • Add tomato and a drizzle of white wine vinegar and olive oil to the bowl of charred corn. Toss to combine. Season to taste.