Spice Mix:

• 1tsp each onion powder, dried oregano, salt
• 2tsp each cumin powder, paprika
• ¼tsp each black pepper, cayenne pepper (optional)

Chicken filling:

• 2½tbsp olive oil
• 500g/1lb ground chicken, skinless boneless
• 2garlic cloves, minced
• 1small onion, quartered and sliced
• 1small red capsicum/bell pepper, diced

Method:

Spice Mix:

1. Mix ingredients in a small bowl. Use for one of the Fillings Options below.

Chicken filling:

1. Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.
2. Add chicken and cook, breaking it up as you go. Once it changes from pink to brown, add capsicum. Cook for 1 minute.
3. Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.

Quesadilla:

1. Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with Chicken filling. Sprinkle with corn, coriander, jalapenos and top with cheese. Fold in half.
2. Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
3. Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
4. Carefully flip over the folded edge. Press down lightly. Cook for 3 minutes until crispy (no lid).
5. Transfer to cutting board, cut in half. Serve immediately!
6. Dipping Sauce options: Sour cream, salsa, Avocado Sauce