Chicken Quesadillas with Black Bean Salad

Ingredients

Quantities are for one portion.

• 50 gsweet corn kernels
• 150 gchicken breast
• 20 mlolive oil
• 50 gcanned black beans, rinsed
• 10 gfresh cilantro (coriander), chopped
• 2 largeflour tortillas
• salt to taste
• 30 gcherry tomatoes, halved
• 50 gmonterey jack cheese, grated

Method

1. Poach the chicken breast in seasoned water until cooked through. Shred the meat with forks.
2. In a small bowl, toss the rinsed black beans, corn kernels, halved cherry tomatoes, olive oil, and fresh cilantro to build the salad. Add a pinch of salt.
3. Lay the flour tortillas flat. Spread the grated monterey jack cheese evenly over half of each tortilla.
4. Arrange the shredded chicken over the cheese, then fold the tortillas in half to enclose the filling tightly.
5. Heat a dry, heavy pan or griddle over medium heat.
6. Place the folded quesadillas in the hot pan. Toast until the bottom is crisp and brown, then flip carefully and toast the other side until the cheese is melted.
7. Slice the hot quesadillas into wedges and serve with the fresh black bean salad.