Ingredients:

  • 5 oz (300 g) Cooked Chicken Breast or Thigh, shredded
  • ½ cup (120 ml) Quality BBQ Sauce
  • ½ small Red Onion, finely diced (approx. 3 Tbsp)
  • 2 Tbsp (30 ml) Fresh Coriander (Cilantro), chopped (Optional)
  • Salt and Black Pepper, to taste
  • 4 large Flour Tortillas (10-inch / 25 cm)
  • 10 oz (280 g) Grated Monterey Jack Cheese (or Cheddar/Mozzarella blend)
  • 2 Tbsp (30 ml) Unsalted Butter or Neutral Oil

Instructions:

  1. Shred the cooked chicken into small, manageable pieces and place in a medium mixing bowl.
  2. Add the diced red onion, chopped coriander (if using), and the BBQ sauce to the chicken.
  3. Toss the mixture until the chicken is fully coated and sticky. Season lightly with salt and pepper, remembering the BBQ sauce is usually already quite salty.
  4. Lay one tortilla flat. Sprinkle a generous layer of grated cheese evenly over half the tortilla surface. This cheese acts as the 'glue'.
  5. Spoon one-quarter of the BBQ chicken mixture over the cheese layer. Keep the filling slightly away from the edge. Sprinkle a final, lighter layer of cheese over the filling mixture.
  6. Fold the empty half of the tortilla over the filling, creating a sealed semi-circle (half-moon shape). Press gently to seal. Repeat this assembly for all four quesadillas.
  7. Place the frying pan or griddle over medium heat. Add ½ tablespoon (7ml) of butter or oil. Wait until the fat melts and foams slightly.
  8. Carefully place one or two assembled quesadillas into the hot pan (do not overcrowd). Cook for 3 to 4 minutes until the cheese begins to melt and the bottom tortilla is golden brown and crisp.
  9. Using a wide spatula, gently flip the quesadilla. Press down lightly with the back of the spatula to ensure even contact and encourage the filling to bind. Cook for another 3 to 4 minutes until the second side is golden and all the cheese is gooey and melted throughout.
  10. Remove the finished quesadilla to a cutting board. Let it rest for 30 seconds. Cut into 3 or 4 wedges using a pizza cutter or sharp knife. Repeat for remaining quesadillas and serve hot.