Combine the chopped chicken, cheese, corn and spring onion together in the cream cheese/yogurt dip. Season well.
Spread this mixture on to the tortilla wrap. Spoon over some salsa/relish. Put on the top tortilla wrap and press down well. (in an ideal world, prep these in advance, cover, chill and cook an hour later)
Heat 1 tbsp oil in the pan over a medium heat.
Place the quesadilla in the pan, cook for 1 minute, turn the heat down to a low to medium heat and allow to get a golden brown colour for 2 minutes.
Very carefully flip it over and cook for a further 2 minutes.
Cut into quarters, serve on a board with some Pico de Gallo and chilli yogurt dip.
Pico De Gallo
Ingredients
4 beef tomatoes
1/2 onion ( red or white)
1 tbsp olive oil
Juice 1 lime
1 sweet red pepper / 5 pieces of jalapeño
1 tsp salt
Handful chopped coriander
Method
Dice the tomatoes and remove the seeds. Sprinkle with 1/2 tsp salt and olive oil. Allow to sit for 10 minutes.
Finely dice the onion and pepper . Allow the onion, jalapeño, lime and salt to marinate while you chop the tomatoes. This almost pickles them and takes away any harsh, raw flavour.
Combine all ingredients in the bowl; tomato, peppers, onion, lime juice, salt and coriander.
To serve, use a slotted spoon to drain off any excess juice and liquid at the end of the bowl.
