2 Chicken breast, skin off
2 tbsp Schwartz Cajun seasoning
2 tbsp Vegetable oil
8 Flour tortillas
200g Mexicana or English cheddar
Sweet chilli and corn Salsa
2 Corn on the cob or a small can of corn kernels, drained.
½ Red onion, finely chopped
1 Salad tomato, deseeded and chopped
1 tbsp Schwartz dried coriander
2 tbsp Sweet chilli sauce
1/2 Juice of a lime
Pinch of Schwartz cayenne pepper
Schwartz Salt and pepper to season
First make the salsa. Cook the corn on the cobs on a hot BBQ or griddle pan for 10-15 minutes until slightly charred, turning frequently.
Remove the corn on the cobs and allow to cool slightly on a chopping board. With a tea towel hold the corn upright and cut down the sides to remove all the kernels. Place into a mixing bowl.
Add the remaining salsa ingredients into the mixing bowl with the corn kernels and stir until combined. Set aside.
Cut the chicken breasts lengthways by putting your hand on top of the chicken and with a knife parallel to the chopping board, carefully slicing down the length of the breast so you have two thin pieces of chicken.
Mix together the Cajun spice and vegetable oil in a small bowl. Spoon onto the chicken for a smooth and even layer.
On a hot BBQ or griddle pan cook the chicken breasts for a few minutes on each side until cooked through. Place the chicken on a chopping board and shred with two forks.
Put a flour tortilla on the flat surface of the BBQ. Evenly distribute a thin layer of cheese, shredded chicken and corn salsa over the whole tortilla. Then place a second tortilla on top. After a minute or so turn over the tortilla. Remove the quesadillas and place onto a chopping board, cut into 8 triangles.