BBQ Chicken Quesadillas
Rated 5.0 stars by 1 users
Cuisine
Mexican
Author:
Adam Crichton
Servings
4
Prep Time
30 minutes
Cook Time
2 minutes
Turn leftover roast chicken into these easy Mexican-style BBQ chicken quesadillas. Soft tortillas are folded around a smoky-sweet filling of shredded chicken tossed in tangy Tiptree Barbecue sauce, tomato salsa and gently spiced peppers and onions, with plenty of mozzarella for that irresistible melt.
Toasted in a hot pan until crisp on the outside and deliciously gooey in the middle, it’s the kind of meal that works just as well for a lunch as it does for an easy midweek dinner. Served with guacamole and sour cream these are guaranteed to be a hit.
Ingredients
For the tomato salsa
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4 large tomatoes
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½ a red onion
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Pinch of chilli flakes
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½ tbsp lime juice
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1 tbsp chopped coriander
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½ tbsp apple cider vinegar (or any vinegar)
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1 tbsp olive oil
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Salt and pepper to taste
For the quick guacamole
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2 avocados
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Juice of 1 lime
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A handful of coriander, leaves chopped
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Salt and pepper to taste
For the sour cream dip
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150ml sour cream
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2 spring onions, finely sliced
For the quesadillas
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2 tbsp olive oil
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1 red pepper, sliced
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1 yellow pepper, sliced
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1 small onion, sliced
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¼ tsp chilli powder
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½ tsp ground cumin
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½ tsp dried oregano
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Pinch of salt
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200g leftover cooked chicken, shredded or cut into pieces
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8 tbsp Tiptree Barbecue Sauce
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4 tsp sunflower oil
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4 large wheat flour tortillas
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100g grated mozzarella
Directions
Make the tomato salsa
Finely chop the tomatoes, red onion and chilli and add to a medium bowl. Add the lime juice, coriander, vinegar and olive oil, season to taste and set aside to let the flavours mingle.
Prepare the sour cream dip
Mix the sour cream with the sliced spring onions. Place in the fridge until ready to serve.
Make the guacamole
Halve the avocado, remove the stone and scoop the flesh into a bowl. Roughly mash with the lime juice and coriander, season to taste, then set aside until ready to serve.
Make the quesadillas
Heat 1 tbsp olive oil in a large frying pan over a medium-high heat, Add the sliced peppers, onion, chilli powder, cumin, oregano, and salt and fry until just softened, around 5 minutes. Transfer to a bowl.
Add the leftover cooked chicken to the same pan, then stir in the Barbecue Sauce. Cook for about 5 minutes, stirring, until hot. Transfer to a bowl, then wipe out the frying pan with kitchen towel.
Heat 1 tsp of sunflower oil in the frying pan over a medium heat. Place 1 tortilla in the pan and top half of the tortilla with 1 tbsp tomato salsa, ¼ of the cooked chicken mixture, ¼ of the pepper-onion mixture and 25g mozzarella cheese. Fold the other half of the tortilla over, pressing the edges together, and cook until golden, flipping once, around 3 minutes per side.
Repeat to make 4 quesadillas.
Keep the cooked quesadillas warm, on a baking tray, in one layer, covered with foil, or in the oven on a very low heat until ready to serve.
Cut each quesadilla in half and serve as triangle wedges with the guacamole and sour cream dip on the side.
