Ready To Eat Chicken & Sweetcorn Quesadillas

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

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, chopped garlic and a pinch of salt and cook for 30 secs or until fragrant

Once fragrant, add your cooked shredded chicken and give everything a good mix up so the chicken is evenly coated in the spices and warmed through – this is your pulled chicken

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

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