Pulled Chicken Thigh & 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

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat, once hot, add your ground smoked paprika, ground cumin, chicken and a pinch of salt and cook for 3 min on each side or until lightly browned

Once lightly browned, add your 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 min or until the chicken is cooked through (no pink meat!)

Trim, then finely slice your spring onion[s]

Drain your sweetcorn

Grate your cheddar cheese

Combine the sliced spring onion, drained sweetcorn, grated cheese, the juice of half your lime[s] and a pinch of salt and pepper in a bowl – 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[s] with 1 1/2 tbsp [2 1/4 tbsp] [3 tbsp] olive oil and a pinch of salt and pepper in a bowl – this is your salad dressing

Add your chipotle paste and mayo with 1 tbsp [1 1/2 tbsp] [2 tbsp] water in a separate bowl and stir it all together – this is your chipotle mayo

Wash your salad, then pat it dry with kitchen paper and toss with the dressing