Cajun chicken with sweet chilli and corn quesadillas

Preparation

• 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.

• Repeat for the remaining tortillas.

• Serve with guacamole, dips, coleslaw and nachos.