Chicken And Corn Quesadillas With Avocado Salsa - cooking recipe

Ingredients

1 None large rotisserie chicken, skin and bones discarded, meat finely shredded
1 (15 oz) can creamed corn
1 tbsp vegetable or olive oil
8 None sun-dried tomato and basil tortilla wraps
1/2 cup sour cream
2 oz grated Cheddar cheese
None None Avocado Salsa
2 None avocados, peeled, pitted, mashed
1 None large tomato, finely chopped
2 tbsp lemon juice
2 tbsp finely chopped fresh cilantro

Preparation

Combine chicken and creamed corn in a large bowl. Season to taste.
Heat 1 tsp oil in a frying pan over medium heat. Place 1 wrap in the pan and spread some sour cream over top. Add 1/4 of the chicken mixture, 1/4 of the cheese then 1 more wrap. Cook for 2 mins, or until golden. Carefully flip over and cook for 1 min, or until golden. Transfer to a plate. Repeat with remaining oil, wraps, sour cream, chicken mixture and cheese.
For the avocado salsa, combine all ingredients in a serving bowl.
Cut quesadillas into 6 wedges each. Serve topped with avocado salsa.