Ingredients

• 1 Roast Chicken, skin and bones removed, meat shredded
• 1 x 420g can corn kernels, drained
• 160g (2 cups) coarsely grated cheddar
• 100g semi-dried tomatoes, finely chopped
• 2 shallots, ends trimmed, thinly sliced
• 1/3 cup chopped fresh coriander
• 1 x 400g pkt Old El Paso Burrito Tortillas
• 2 avocados, halved,stones removed, peeled
• 90g (1/3 cup) natural yoghurt
• 8-10 drops red Tabasco pepper sauce
• Sour cream, to serve
• Fresh coriander leaves, to serve

Method

• Step 1 Preheat oven to 180°C. Combine the chicken, corn, cheddar, tomato, shallot and chopped coriander in a bowl.
• Step 2 Place the tortillas on a clean work surface. Divide chicken mixture among the tortillas. Fold in half to enclose the filling and press down firmly to secure.
• Step 3 Heat a large non-stick frying pan over medium heat. Add 3 or 4 of the filled tortillas and cook for 2-3 minutes each side or until golden and crisp. Transfer to a baking tray and place in the oven to keep warm. Repeat, in 2 more batches, with the remaining tortillas, reheating the pan between batches.
• Step 4 Meanwhile, place the avocado in a medium bowl. Use a fork to mash until smooth. Stir in the yoghurt and Tabasco.
• Step 5 Arrange quesadillas on a serving platter with the avocado mixture and sour cream. Top with coriander leaves to serve.