I’m a huge fan of a quesadilla, a huge fan of chicken and a huge fan of BBQ sauce, so tell me – what’s not to love?
When you’re after something quick and tasty then these are pretty much perfect. They’re also an uber simple think to knock up and only use one frying or griddle pan so a great meal to make when you’re camping and want to move away from the usual hot dogs or pasta’n’sauce combo!
This recipe makes 4 servings, if you’re being restrained. Obviously because we’re a bit piggy, it only served 2 of us! I do these Jamie Oliver style and dry fry but if you want to, you can use a spot of non stick cooking spray in the pan.
BBQ Chicken Quesadillas
4 large flour tortillas
150g extra mature grated cheese
1 jar jalapenos (use as little or as much as you like!)
1 jar/bottle of BBQ sauce (I used Heinz)
150g cooked, shredded chicken
1 tub of salsa
Handful of sliced spring onions
Start by mixing the shredded chicken with the BBQ sauce.
Place tortilla on a chopping board or plate. Sprinkle with 1/4 of the grated cheese, top with some sliced jalapenos and the chicken and BBQ sauce. Fold the tortilla in half, pressing gently.
In a hot frying or griddle plan, cook the quesadillas (you can do this two at a time) over a medium heat for around 5-7 minutes or until golden brown, turning once.
If you want to keep these warm whilst you make the second batch, transfer on a baking sheet to a preheated oven, you can keep them here for up to 30 minutes, under a moderate heat.
Cut each quesadilla into three wedges and serve with the salsa, sour cream and sliced spring onions.