Serving Suggestion: 4
(Total toasting time 4 minutes per Quesadilla)

Ingredients:
– 6 Blue Shirt Bakery Flour/Brown Tortillas
– 1/2 cup grated cheddar cheese

Salsa
– 1 cup cooked corn kernels
– 1/4 cup tomato (diced)
– 1/2 Red Onion (finely chopped)
– 2 Tablespoons Fresh coriander (finely minced)
– 2 Tablespoons fresh lime juice

Chicken
– 4 Tablespoon Virgin Olive Oil
– 4 Boneless Chicken Breasts
– 1/2 teaspoon of Black Pepper
– 1/2 teaspoon of Salt
– 1/2 teaspoon of Chilli Powder
– 1/2 teaspoon ground cumin
– 1 Tablespoon Fresh Lime juice
– 2 Garlic Cloves (minced)

Dipping Sauce
– 1/2 cup Sour Cream
– 1 pinch of Salt
– 1 pinch of Black Pepper
– 1 teaspoon lime juice
– 1 teaspoon finely chopped spring onion
– 1 teaspoon finely chopped chives

Instructions:
– Combine all salsa ingredients together
– Place chicken pieces into a bowl
– Add all the spices, garlic cloves and lime juice into the chicken bowl and combine well
– Add the olive oil to the frying pan
– Place chicken and spice mixture into the frying pan until chicken is cooked through
– Open packet of Blue Shirt Bakery Flour/Brown Tortillas and take two Tortillas out of the packet
– Place one Tortilla into a clean frying pan on a medium – low heat (this will form as the Quesadilla base)
– Combine the chicken and salsa mixture
– Add the chicken and salsa mixture to the Quesadilla base (spread mixture until covers the Quesadilla base)
– Grab a handful of cheddar cheese and spread it over the Chicken and Salsa mixture
– Add the second Tortilla on top of the cheese
– Flip Quesadilla after 5-7 minutes (on a medium to low heat) or until you see slight smoke
– Mix together all the dipping sauce ingredients into a bowl
– Once Quesadilla is cooked, cut Quesadilla into 4 equal pieces
– Dip Quesadilla pieces into sauce and Enjoy!