Chicken quesadillas with sweetcorn and black beans

Cut or shred the chicken into bite-sized pieces, finely chop the onion and pepper, and finely mince the garlic (or press it). Grate the cheeses if they aren't pre-shredded.

Heat the oil in a large frying pan over medium heat. Cook the onion and pepper for about 4 minutes, until starting to soften.

Add the garlic, cumin and smoked paprika to the pan and cook for about 1 minute, until fragrant.

Add the chicken, sweetcorn and black beans to the pan. Season with salt and pepper to taste and heat through for about 4 minutes, stirring occasionally. Take the pan off the heat and let the filling cool for a few minutes so it doesn't make the tortillas soggy.

Sprinkle half of the cheddar and Monterey Jack over one half of each tortilla, spoon the filling on top and scatter the remaining cheese over it. Fold each tortilla in half into a half-moon.

Wipe out the pan and reheat it over medium heat. Fry the quesadillas, one or two at a time, for 2-3 minutes per side, until golden brown and the cheese has melted - press down gently with a spatula as they cook. Work through all the tortillas in batches, keeping cooked ones warm.

Let the quesadillas rest for a minute, cut each into three wedges, and serve with salsa, sour cream and fresh cilantro. Put chili flakes on the table for anyone who wants extra heat.