Chicken and Corn Quesadillas

Ingredients

• ⅔ cup reduced fat cheese,
• 160g cooked chicken
• ½ capsicum
• 4 flour tortillas
• Canola oil spray
• 1 cup frozen corn kernals

Method

1. Grate cheese. Shred chicken. Deseed and finely slice capsicum.
2. Preheat sandwich press or frypan. Lightly spray one side of each tortilla with canola oil.
3. Place one tortilla in press or pan. Spoon on half of the grated cheese, shredded chicken, capsicum and corn kernals and top with another tortilla.
4. Cook, pressing down firmly with a spatula, for 1 to 2 minutes or until base is golden and cheese is melted. Turn and cook on second side.
5. Remove from pan, cut into wedges and serve with a side salad.
6. Repeat steps 4-6 using the remaining tortilla and filling.

Optional

To create a delicious dipping sauce, combine ⅓ cup reduced fat natural yoghurt with 2 tablespoons sweet chilli sauce