• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Grate the carrot. Thinly slice onion (see ingredients). Slice kernels off the corn cob. Little cooks: Under adult supervision, older kids can help grate the carrot.

• Heat a large frying pan over high heat. Cook corn kernels, tossing, 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, tinned tomatoes and the butter and cook until fragrant, 1 minute. Add the water and a pinch of brown sugar and simmer, stirring, until slightly thickened, 2-3 minutes. Season to taste.

• Arrange mini flourtortillas 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 and sprinkle the cheese on top.

• While the quesadillas are baking, finely chop cucumber. • Add cucumber and a drizzle of olive oil to the charred corn. Season to taste. • Slice avocado in half and scoop out flesh. Place avocado in a small bowl and mash with a fork. Season to taste.

• Divide cheesy BBQ beef quesadillas between plates. Top with charred corn salsa and smashed avocado. • Serve with Greek-style yoghurt. Enjoy!