Vegan Chicken and Jalapeno Corn Salsa Quesadillas

Quorn

There's more where this came from!

Ingredients

1 pack of Quorn Vegan Chicken Free Slices (or similar)
2 fresh jalapeno chillies, chopped
6 tbsp tinned sweetcorn, drained and rinsed
½ red onion, finely diced
1 avocado, de-stoned, peeled and finely chopped
15g fresh coriander, finely chopped
1 tbsp lime juice
Salt and black pepper to taste
4 soft corn tortillas
100g vegan cheese, grated
1 tbsp oil

A family favourite, these sweet and spicy quesadillas are guaranteed to please. Gluten-free.

Preparation

To make the jalapeno corn salsa, place the chillies, sweetcorn, red onion, avocado, coriander, lime juice, salt and black pepper in a bowl and mix until combined. Set aside.

Place two tortillas on a chopping board or clean work surface. Divide the pack of Quorn Vegan Chicken Free Slices between the two tortillas, followed by the salsa and cheese. Place the two last tortillas on top to make your two quesadillas.

Place a large frying pan over a medium heat and brush the pan with the oil. Place one of the quesadillas into the pan. Fry for 2 minutes, before carefully flipping and frying for a further 2 minutes, until the cheese has melted. Repeat with the other quesadilla.

Cut each quesadilla into four pieces and serve immediately.