Chicken & Corn Baked Quesadillas

Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add the chicken and cook, tossing occasionally, for 3-4 minutes, or until browned. Transfer to a medium bowl and set aside (the chicken will continue cooking in step 3).

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook for 3-4 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant. Add the carrot and sweetcorn (see ingredients list) and cook, stirring, for 4-5 minutes or until softened. Return the chicken to the pan along with the Tex-Mex spice blend, tomato paste and the salt and stir to combine. Add the water and cook, stirring occasionally, for 3-4 minutes or until thickened. Stir through the baby spinach leaves until just wilted.

Lay 1/2 the mini flour tortillas on an oven tray lined with baking paper. Divide the chicken mixture between the tortillas and top with a sprinkling of grated Cheddar cheese. Top with the remaining tortillas. Press down on the tortillas gently with a spatula. Brush or spray the tortillas with a drizzle of olive oil and season with salt and pepper. Bake the quesadillas for 10-12 minutes, or until the cheese has melted and the tortillas are golden.

While the quesadillas are baking, roughly chop the coriander. In a small bowl, combine the Greek yoghurt and coriander (reserve some for garnish!). Season with salt and pepper and mix well.