Chipotle Chicken Quesadillas

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Once hot, add the spiced chicken and cook, tossing, until browned, 3-4 minutes. Transfer to a plate.

Return the pan to a medium-high heat with a drizzle more olive oil. Add the red onion (reserve some for the salsa if you like), red capsicum and carrot and cook, stirring, until softened, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Return the chicken to the pan along with the mild chipotle sauce. Stir to combine, then remove the pan from the heat. Season to taste with salt and pepper.

Lay 1/2 the mini flour tortillas (see ingredients list) over an oven tray lined with baking paper. Divide the chicken mixture between the tortillas and top with shredded Cheddar cheese. Top with the remaining tortillas and gently press down to help seal. Brush or spray the tortillas with a drizzle of olive oil and season with salt and pepper. Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes.

While the quesadillas are baking, roughly chop the tomato and coriander. In a medium bowl, combine the tomato, coriander, reserved red onion, (if using), white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Stir to combine.