Chicken Quesadillas with Sweetcorn Salsa

Ingredients

• 300g cooked chicken breast, shredded
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 200g mature Cheddar, grated
• 8 flour tortillas
• 1 tbsp vegetable oil
• 200g tinned sweetcorn, drained
• 3 tomatoes, finely diced
• 1/2 red onion, finely diced
• Juice of 1 lime
• 2 tbsp chopped fresh coriander
• Salt and black pepper to taste

Method

1. Make the salsa by mixing the sweetcorn, tomatoes, red onion, lime juice and coriander with a pinch of salt. Set aside.

2. Mix the chicken with the cumin and paprika.

3. Lay four tortillas on a board. Scatter over half of the cheese, then the chicken, then the remaining cheese. Top with the other tortillas and press down.

4. Heat a little oil in a large frying pan over a medium heat. Cook each quesadilla for 3 to 4 minutes on each side until golden and the cheese has melted.

5. Cut into wedges and serve with the salsa.