”Tangy corn and lime salsa is the perfect partner for chilli-coated chicken.”
Combine the sesame seeds, pepper and chilli on a plate. Dip the chicken in the chilli mixture to coat. Heat the oil in a frying pan over medium heat. Cook the chicken for 6 minutes each side or until cooked through. Set aside to rest for 10 minutes. Slice the chicken.
Combine corn, tomato, coriander, and lime juice in a bowl. Spray 1 side of half the tortillas with oil. Place, oil-side down, on a clean surface. Top with half the cheddar, the chicken and two-thirds of corn mixture. Top with remaining cheddar and tortillas. Spray with oil.
Heat a frying pan over medium heat. Add 1 quesadilla and cook for 2-3 minutes until golden. Turn and cook for 2 minutes or until cheddar melts. Transfer to a plate. Cover with foil. Repeat with remaining quesadillas.
Cut quesadillas into wedges. Top with coriander sprigs. Serve with sour cream and remaining corn mixture.