Spicy quesadilla with toasted corn salsa

Instructions

1 Spray corn with olive oil. Heat a large non-stick frying pan over high heat and add corn. Cook and stir 5 minutes, or until golden. Transfer to a large bowl and cool slightly. Add the canned beans, avocado, coriander, onion and lime juice. Season. Stir to combine.

2 Preheat a sandwich press (see Tips if you don’t have a sandwich press). Place half of the tortillas onto a work surface. Spread with chutney. Top with pork and cheese. Top with remaining tortillas. Cook in sandwich press, in batches, for 2 minutes, or until golden brown and heated through. Transfer to serving plates.

3 Spread the quesadillas with sour cream. Top with corn salsa. Sprinkle with some chilli flakes, if desired, and serve quesadillas with lime cheeks and side salad.