Chicken Quesadillas with Sweetcorn Salsa

Ingredients

• 2 skinless chicken breasts
• 4 flour tortillas (large)
• 150 g mild cheddar cheese, grated
• 200 g tinned sweetcorn, drained
• 2 tomatoes, finely diced
• 1 tsp mild smoked paprika
• 2 tbsp sunflower oil
• 100 ml soured cream

Method

1. 1

   Season the chicken breasts with the smoked paprika and a pinch of salt. Heat 1 tbsp of oil in a frying pan over a medium heat and cook the chicken for 6–7 minutes each side until cooked through. Leave to rest for 5 minutes, then shred with two forks.

2. 2

   Make the sweetcorn salsa by combining the drained sweetcorn and diced tomatoes in a bowl. Season lightly with salt and set aside.

3. 3

   Lay a tortilla flat and scatter half the shredded chicken and half the grated cheese over one half of it. Fold the other half over to create a half-moon shape. Repeat with the remaining tortillas.

4. 4

   Heat a dry frying pan or griddle over a medium heat. Cook each quesadilla for 2–3 minutes per side until golden and crispy and the cheese has melted.

5. 5

   Cut each quesadilla into wedges and serve with the sweetcorn salsa and soured cream for dipping.