Gluten Free Vegan Chicken and Jalapeno Corn Salsa Quesadillas by Quorn
By 
| Cook Time | 20-30 minutes |
| Servings |
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Ingredients
- 1 pack Quorn Vegan Chicken Free Slices
- 2 fresh jalapeno chillies chopped
- 6 tbsp tinned sweetcorn drained and rinsed
- 1/2 red onion finely diced
- 1 avocado, de-stoned peeled and finely chopped
- 15 g fresh coriander finely chopped
- 1 tbsp lime juice
- salt and pepper to taste
- 4 soft corn tortillas
- 100 g vegan cheese grated
- 1 tbsp oil
Ingredients
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Instructions
- To make the jalapeno corn salsa, place the chilies, sweetcorn, red onion, avocado, coriander, lime juice, salt and black pepper in a bowl and mix until combined. Set aside.
- Place two tortillas on a chopping board or clean work surface. Divide the pack of Quorn Vegan Chicken Free Slices between the two tortillas, followed by the salsa and cheese. Place the two last tortillas on top to make your two quesadillas.
- Place a large frying pan over medium heat and brush the pan with the oil. Place one of the quesadillas into the pan. Fry for 2 minutes, before carefully flipping and frying for a further 2 minutes, until the cheese has melted. Repeat with the other quesadilla.
- Cut each quesadilla into four pieces and serve immediately.
