Preheat a sandwich press if you have one.
1. In a large frying pan on a medium low heat, add the onion and cook for about 5 minutes or until soft and golden. Then add the cumin, ground coriander and garlic, cook stirring till fragrant (about 1 minute).
2. Turn the heat up to medium hot, add the chicken and capsicum the cook for about 4 minutes, stirring all the time until the chicken is just cooked through. Lower the heat, stir in the corn kernels and jalapeño and cook for another minute. Turn the heat off and stir in the fresh coriander and grated cheese. Check the seasoning.
3. Place a sheet of baking paper on a chopping board and place 1 tortilla on the paper. Divide the mixture into 4 then spoon 1 portion onto the tortilla. Place a second tortilla on top then transfer to the sandwich press, with the baking paper and toast until golden brown.
4. Repeat with the remaining mixture. Cut in four, and serve piping hot with salsa, sour cream and scattered with coriander.
Tip: If using a frying pan just cover with a sheet of baking paper and weight down with another frying pan
Serves 4. Preparation time: 10 minutes. Cooking time: 25 minutes.