This quesadilla recipe is fast and very easy to make and switches up the usual cheesy filling. The chicken adds protein and the corn a subtle sweetness.
Make the filling: combine all ingredients in a bowl, stir to combine. Set aside.
Make the quesadilla: Heat a frying pan to a medium heat. Put one tortilla in the pan and sprinkle over half of the filling ingredients. Cover with the second tortilla and cook for 2–3 minutes.
Gently turn the whole quesadilla over and cook for a further 2–3 minutes until the base is golden and the cheese has melted.
Remove the quesadilla from the pan and keep it warm while you cook the second one. Transfer them to a board and cut into quarters, using a pizza wheel if you have one. Serve hot with the rocket/arugula leaves and extra chilli dipping sauce, if you like.