Chicken and Sweetcorn Quesadillas

• 600 gskinless boneless chicken thighs
• 1 tspsmoked paprika
• 1 tspground cumin
• ½ tspgarlic powder
• 2 tbspolive oil
• 340 gtin sweetcorn, drained
• 4spring onions, finely sliced
• 30 gpickled jalapeños, drained and roughly chopped
• 200 gMonterey Jack or mature cheddar, coarsely grated
• 8large flour tortillas
• 3ripe tomatoes, finely diced
• ½red onion, finely diced
• 1fresh red chilli, finely sliced
• 15 gfresh coriander, leaves roughly chopped
• juice of 1 lime
• Fine salt and black pepper
• 150 mlsoured cream (optional)
• 2limes, cut into wedges (optional)
• 10 gfresh coriander, leaves picked (optional)
• 4 tbsphot sauce (optional)
• 150 gguacamole (optional)
• 300 gshredded iceberg lettuce (optional)
• 600 grefried beans (optional)

Method

1. 1Make the salsa first: combine the diced tomatoes, red onion, sliced chilli, chopped coriander and lime juice in a bowl, season generously and set aside for at least 10 minutes so the flavours meld and the tomatoes release their juices.
2. 2Toss the chicken thighs with the smoked paprika, cumin, garlic powder and 1 tbsp of the olive oil. Season well with salt and pepper, rubbing the spices into every surface.
3. 3Heat a large frying pan over a high heat until smoking, then cook the chicken thighs for 5–6 minutes per side until deeply golden, lightly charred at the edges and cooked through with no pink remaining. Transfer to a board and rest for 5 minutes.
4. 4While the chicken rests, tip the drained sweetcorn into the same hot pan and cook for 3–4 minutes, stirring only occasionally, until the kernels are blistered and charred at the edges and smell sweet and toasty.
5. 5Slice the rested chicken into thin strips, then toss with the charred sweetcorn, sliced spring onions and chopped pickled jalapeños.
6. 6Wipe the pan clean and return it to a medium heat with a small drizzle of the remaining olive oil.
7. 7Lay one tortilla flat in the pan, scatter an eighth of the grated cheese over one half, pile an eighth of the chicken and sweetcorn filling on top, then fold the tortilla over to enclose.
8. 8In a wide pan, cook two folded quesadillas at a time for 2–3 minutes per side, pressing lightly, until golden and crisp and the cheese has melted. Keep each pair warm while you cook the rest, using the remaining oil across all four batches. Allow extra time if your pan fits only one.
9. 9Cut each quesadilla into wedges with a sharp knife and arrange on a board or plates.
10. 10Serve the quesadilla wedges with the salsa. Add any of the optional coriander leaves, lime wedges, soured cream, hot sauce, guacamole, lettuce and refried beans if using.

Per serving

kcal

624

protein

37.4g

fibre

5.5g

carbs

57.2g

fat

26.7g