Ingredients

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

Directions

• For quesadilla
• place four of the tortillas onto a board and cover each with the grated cheese.
• Divide the chicken
• red onion
• jalapeno chillies and coriander equally over the cheese-covered tortillas.
• Spread the sour cream onto one side of each of the remaining four tortillas and place sour cream-side down onto the filled tortillas.
• Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes
• until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes
• or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.
• Cut the quesadillas into quarters and serve fresh and hot.
• For the salsa
• place all of the salsa ingredients into a food processor and pulse to combine. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• arrange the quesadillas serving plate and place a bowl of salsa into the middle.