Chicken & Corn Quesadillas

Ingredients:

Tortilla

• 400 g plain flour
• 250 mL warm water
• 1 tsp yeast

Filling

• 4 chicken breasts, boneless and skinless
• 425 g tin of corn
• 1 cup reduced-fat mozzarella or cheddar cheese
• ½ bunch spring onions

Method:

1. To make tortillas, stir yeast and warm water in a small bowl, then set aside until the mixture froths.
2. Add the flour and gently knead to form a smooth dough. Cover and rest in a warm place for 20 minutes.
3. Cut into 8 portions, then roll on lightly floured bench to form thin pizza-style rounds.
4. Heat a frying pan and dry fry each tortilla for 2 minutes each side or until lightly coloured.
5. To poach chicken, place breasts and stock in a saucepan, cover with water and bring to boil over medium heat (without lid on).
6. Once boiling, turn heat off, place lid on and leave for 30-60 minutes.
7. Shred poached chicken using two forks, then add remaining filling ingredients to bowl.
8. To assemble, place a small amount of filling on half the tortilla.
9. Fold over and dry fry over medium heat, flipping until cheese has melted; or, place in oven for 5 minutes at 160°C.