Chicken Quesadillas with Mexican Corn
- 8 wholegrain tortillas
- 2 cupd grated chees
- 200 g chopped chicken
- 1/2 cup sliced cabbag
- 4 cobs corn
- 50 g butter
- 1 packet taco seasoning
- Take one tortilla and top with a handful of grated cheese, ¼ of the shredded cabbage and ¼ of the chicken. Top with more grated cheese and another tortillas.
- Heat a frypan over a medium heat. Once hot, add the quesadilla and cook 2-3 minutes or until cheese begins to melt. Flip the quesadilla and cook other side 2 minutes. If the tortillas are browning too quickly, turn the heat down.
- Slice into quarters.
- To make the corn: Place whole corn cobs in microwave and cook 3 minutes. Allow to cool slightly then remove husks. Soften the butter in the microwave. Stir through the taco mix. Using a spoon or spatula spread the butter mixture over both corn cobs. Cook over a medium-low heat for 7-8 minutes, turning regularly.