Pink Lady® apples love a trip to Mexico.
Full preparation
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Score the chicken breasts deeply a few times. Put in a shallow dish and sprinkle over the cumin, paprika and thyme and season with a little salt and paper. Drizzle over 1 tbsp of the oil and rub the chicken all over, working the marinade well into the cuts. Set aside in the fridge to marinate for 1-2 hours (overnight is fine if you have time).
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Over a medium-low heat, add the remaining 1 tbsp oil to a non-stick frying pan and fry the chicken on both sides until it’s cooked though – about 6-8 minutes on each side depending on the thickness. Allow to cool a little, then shred or chop into bite-sized pieces.
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To make the quesadillas, lay out 3 tortillas on the worktop. Scatter over the chicken, sweetcorn, tomatoes, spring onions and cheese and top with the Pink Lady® apple slices.
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Take the remaining three tortillas and spread with the sour cream. Lay on top of the filled tortillas, soured cream side down, and press together firmly as if making a sandwich.
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Heat a little of the oil in a large frying pan. When hot, lower in one of the quesadillas and fry for 4-5 minutes until crisped. Carefully flip over and fry for a further 2-3 minutes on the other side or until crisp. Repeat with the remaining quesadillas.
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Cut the quesadillas into wedges and serve whilst still warm. Delicious with guacamole, salsa and more soured cream on the side.
