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Barbecued chicken quesadillas
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Try Curtis Stone's delicious BBQ chicken quesadillas for a family-friendly meal.
Ingredients:
  • 280g tomato sauce
  • 80ml white wine vinegar
  • 32.00 gm brown sugar
  • 30.00 ml Cholula hot sauce
  • 24.40 gm Worcestershire sauce
  • 3 x 250g RSPCA Approved Chicken breast fillets, pounded to an even 2cm thickness
  • 36.80 gm canola oil
  • 1 small red onion, cut into 5mm slices keeping rings intact
  • 4 flour tortillas
  • 500.00 ml grated tasty cheese (from 240g)
  • 1 avocado, halved, pitted, peeled, sliced
  • 125.00 ml coriander leaves, roughly chopped
Instructions:
  • Heat up the barbecue chargrill and hot plate over medium heat.
  • Whisk together tomato sauce, vinegar, sugar, hot sauce, Worcestershire, 1 tsp sea salt flakes, and ½ tsp freshly ground black pepper in a medium bowl. Set aside 1/3 cup (80ml) of the sauce for basting, and reserve the rest.
  • Coat the chicken with 2 teaspoons of oil, salt, and pepper. Grill on high heat, basting with barbecue sauce for 6 minutes until charred. Flip the chicken, continue grilling for another 6 minutes, basting with more sauce until cooked through and juicy. Let it rest for 5 minutes, then chop into 1cm pieces and transfer to a bowl. Mix in ½ cup (125ml) of barbecue sauce and toss. Season with salt and pepper to taste.
  • Brush the onion with a flavorful coating of 2 teaspoons of oil, sprinkle with salt to enhance the flavors, then grill until beautifully charred and tender, turning occasionally for even cooking, for about 12 minutes.
  • Brush one side of the tortillas with a drizzle of oil. Place them, oiled-side down, on a flat surface. Sprinkle the bottom half of each tortilla with ¼ cup of cheese and add the charred onions. Divide the chicken mixture evenly among the tortillas, then add another ¼ cup of cheese. Top with avocado slices and coriander. Fold the top half of each tortilla over the filling and gently press to seal.
  • Brush the barbecue hot plate with the remaining oil. Cook the quesadillas in batches on the hot plate, flipping halfway through, until tortillas are golden brown and cheese has melted, about 5 mins. Transfer the quesadillas to a cutting board, cut each into 4 wedges, and serve with the remaining barbecue sauce.

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