Chicken Quesadillas and Sweetcorn Salsa

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 8 ready-made flour tortillas
• 250g/9oz mature cheddar
• 300g/11oz cooked chicken
• ½ red onion
• 60g/2½oz jalapeno chillies, roughly chopped
• 1 small bunch coriander
• 4 tbsp sour cream
• 2 tbsp olive oil
• 150g/5oz sweetcorn
• 20g/¾oz jalapeno chillies, roughly chopped
• 1 green chilli
• 1 lime
• 2 tbsp fresh mint
• 2 tbsp fresh coriander
• salt and freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely dice the red onion and the green chilli, then mix them with the sweetcorn, the 20g jalapeno chillies finely chopped, the fresh mint and fresh coriander, and the juice of the lime. Season with salt and black pepper and chill for 30 minutes.

2. Meanwhile, grate the cheddar, shred the cooked chicken, finely chop the small bunch of coriander, and chop the 60g jalapeno chillies.

3. In a bowl, mix the shredded chicken with the chopped jalapenos, chopped coriander and some of the sour cream. Season with salt and black pepper.

4. Brush one side of a tortilla lightly with some of the olive oil. Place it oil side down in a dry frying pan over medium heat.

5. Scatter a quarter of the cheddar over half the tortilla, add a quarter of the chicken mixture, then fold the tortilla over to close.

6. Cook for about 3 minutes per side until golden and the cheese has melted, making sure the chicken is heated through to 165°F (74°C). Repeat with the remaining tortillas, cheese and filling.

7. Cut each quesadilla into wedges and serve warm with the sweetcorn salsa and the remaining sour cream.