Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Grate the carrot. Thinly slice the red onion. In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch 1/2 of the sliced onion in your hands, then add it to the pickling liquid. Add just enough water to cover the onion, then stir and set aside.

Drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Cook the 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 a high heat with a drizzle of olive oil. Cook the carrot, onion and beef mince, breaking up the mince with a spoon, until just browned, 4-6 minutes. Reduce the heat to low, then add the 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, then simmer until slightly thickened, 2-3 minutes. Season to taste.

Arrange the mini flour tortillas over a lined oven tray. Divide the beef mixture among the tortillas, spooning it onto one half of each tortilla, then top with the 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 the quesadillas until the cheese has melted and the 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.

While the quesadillas are baking, drain the pickled onion. Roughly chop the tomato. Add the tomato, pickled onion and a drizzle of olive oil to the charred corn. Season to taste.

Divide the cheesy BBQ beef quesadillas between plates. Top with the pickled onion salsa and serve with the sour cream.