• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Grate the carrot. Thinly slice onion (see ingredients). • In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch half the sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• 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, pork mince and remaining onion, 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, Mexican fiesta spice blend, tomato paste and the butter and cook until fragrant, 1 minute. • Add the water and brown sugar, stir and simmer until slightly thicken, 1-2 minutes. Season to taste.

• Arrange mini flour tortillas over a lined oven tray. Divide the pork 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 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.

• Meanwhile, drain pickled onion. • Add onion to the bowl with charred corn with add a drizzle of olive oil. Toss to combine, then season to taste.

• Divide cheesy Mexican pork quesadillas between plates. • Top with charred corn salsa and serve with Greek-style yoghurt. Enjoy!