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