Dice the chicken into small cubes.
Add a splash of oil to a hot pan and stir-fry the chicken until thoroughly cooked.
Add the Old El Paso Quesadilla Spice Mix and 100ml of water. Let it simmer for an extra couple of minutes.
Remove the chicken from the pan and put to one side. Clean the pan – careful, it’ll be hot! Then get it back on the heat.
Add a dash of oil, and when it’s nice and hot, put one of the Old El Paso Corn Tortillas on.
Sprinkle over the grated cheese, pile on all of the chicken and spread evenly to cover the Old El Paso Corn Tortillas then top with Old El Paso Mild Original Salsa.
Lay another Old El Paso Corn Tortilla on top and cook on both sides until it’s toasty and brown and the cheese is oozing out of its centre.