Ingredients
Method
- Preheat oven to 150°C. Place the chicken, olive oil and paprika in a bowl. Season with salt and pepper and mix well to coat. Add the corn and cheeses to the bowl and mix to combine.
- Place the onion and lime juice in a bowl with ½ teaspoon sea salt flakes and set aside for 5 minutes to pickle slightly. Add the tomatoes and coriander, season with black pepper and mix well to combine. Set aside.
- Place half the tortillas on a clean work surface. Divide chicken mixture among the tortillas and top with the remaining, pressing down firmly to sandwich together.
- Heat a large non-stick frying pan over medium heat. Lightly grease with oil and cook the quesadillas, in batches, for 2-3 minutes each side or until golden and crisp. Transfer to a baking tray and place in the oven to keep warm.
- Cut the quesadillas into pieces and serve with the pico de gallo, sour cream and Mutti Smokey Barbecue Sauce.
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