4 chicken thighs, skin on, bone out
1 tsp allspice
3 tsp Cajun spice
1 tbsp olive oil, extra for brushing
2 corn cobs
8 flour tortillas
3 cups grated smoked mozzarella
4 pickled jalapeños, finely chopped
1 avocado, flesh scooped
1 lime, juice only, plus extra limes to serve
1 cup blanched broad beans, peeled and roughly chopped
½ cup coriander leaves 1 cup sour cream
Place chicken in a bowl with allspice, ½ the cajun spice and oil. Season with salt and freshly ground black pepper and mix to coat. Set aside. Heat a chargrill pan over medium heat, cook corn for 20 minutes, turning regularly, or until charred. Remove from heat and cut kernels from the cob. Add chicken to grill, skin side down, and cook for 5-7 minutes each side or until cooked through. Remove from heat and slice.
Lay 4 of the tortillas out on a clean work surface, sprinkle over half the cheese, top with chicken, corn and jalapeños. Top with remaining cheese and tortillas. Brush with the olive oil. Reduce heat to low, cook tortillas in batches, for 6 minutes each side or until cheese has melted.
Meanwhile, combine avocado, lime juice, broad beans, remaining Cajun spice and coriander leaves in a bowl and season with salt and freshly ground black pepper. Serve salsa with quesadillas and sour cream.