Pulled Chicken Breast & Sweetcorn Quesadillas

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your ground smoked paprika, ground cumin, chicken breast portion[s] and a pinch of salt and cook for 3 min on each side or until lightly browned

Peel and finely chop (or grate) your garlic

Once lightly browned, add the chopped garlic and cook for 1 min

Add a couple of splashes of water to the pan and cover with a lid

Cook for a further 10-12 min or until the chicken is cooked through (no pink meat!)

Meanwhile, trim and finely slice your spring onion[s] and add them to a mixing bowl

Drain your sweetcorn and add it to the bowl

Grate your cheddar cheese into the bowl, season with a generous pinch of salt and pepper and squeeze in the juice of half your lime[s] and mix thoroughly – this is your sweetcorn mixture

Once the chicken is cooked, transfer it to a clean board and shred apart using two forks – this is your pulled chicken

Divide the pulled chicken and sweetcorn mixture between your tortillas, covering only half

Fold each tortilla over and press down firmly so you're left with 3 half moon-shaped sandwiches per person — these are your quesadillas

Add the quesadillas to a baking tray (or two!)

Place a second baking tray on top to weigh them down slightly

Put the stacked baking trays in the oven for 12 min or until the quesadillas are slightly browned and the cheese is melted

Meanwhile, combine the juice of the remaining lime with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper — this is your salad dressing

Combine your chipotle paste and mayo with 1 tbsp [1 1/2 tbsp] [2 tbsp] water — this is your chipotle mayo