Spicy BBQ chicken quesadillas

Spicy chicken quesadillas.
The other day I was chatting with a group of school moms about cooking, specifically family dinners, and a couple of us (myself included) were saying how we keep soft tortillas in the cupboard for quick, fuss-free suppers when time is limited. The kids love them and they can used to make wraps, fold overs and even pizza. The other meal you can make with them of course is quesadillas!

Spicy pulled chicken on soft flour tortillas. Chicken quesadillas with cheese and coriander.

I am not sure what made me think of them but I suddenly had a craving and just had to make some. These quesadillas are filled with a tender pulled chicken filling, cheddar cheese and fresh coriander. The barbecue sauce is inspired by a family recipe and I added a Mexican twist by throwing in some cumin and paprika.
Pulled chicken quesadillas with cheese and coriander.
This recipe screams weekend food (we are getting closer guys!) but if you make the pulled chicken filling in advance it also makes a quick and easy weeknight supper.

Cheesy chicken quesadillas with coriander.

Cook’s notes: The pulled chicken can be prepared in advance and stored in the fridge until needed. Use any leftover barbecue sauce on wraps, burgers, pizzas or as a marinade.

Quesadillas with barbecue chicken and cheese.


SPICY BBQ CHICKEN QUESADILLAS


For the BBQ sauce:

  • ¼ cup white vinegar
  • ¼ cup brown sugar
  • ¼ cup Worcestershire sauce
  • ¼ cup tomato sauce
  • 1 tbsp mustard

For the chicken and to assemble:

  • olive oil for frying
  • 1 red onion, finely chopped
  • 1½ tsp paprika
  • 2 tsp ground cumin
  • 4 chicken thighs, skins removed
  • salt and pepper
  • 8 x 20cm soft flour tortillas
  • 1 cup grated cheddar cheese
  • handful coriander, finely chopped
  • sour cream to serve

1.) Place all of the barbecue sauce ingredients in a bowl and whisk until combined. Set aside.

2.) Preheat your oven to 180°C. Heat some olive oil in a deep frying pan. Sauté the red onion, paprika and cumin together for a three minutes. Add the chicken thighs and season with salt and pepper. Toss the chicken to coat in the spices. 
 

3.) Transfer the contents of the saucepan to an ovenproof dish. (Try and use one that allows the chicken to fit snugly in a single layer.) Pour the barbecue sauce over the chicken.

4.) Cover the oven dish with foil and bake for one hour. Transfer the chicken to a chopping board. Take the chicken off the bone and shred. Place the shredded chicken in a bowl. Add one cup of the barbecue sauce from the oven dish and mix well.

5.) Spread the barbecue chicken over four flour tortillas. Add a sprinkling of cheddar cheese and chopped coriander. Place another tortilla on top of each one.

6.) Heat a frying pan over a medium heat. Dry fry each tortilla for a minute on each side. Cut into wedges and serve immediately with some sour cream.

 

2 thoughts on “Spicy BBQ chicken quesadillas

  1. They sound fabulous I also always have wraps in my grocery cupboard, unfortunately no Chicken thighs at the moment which of course would be the best owing to the fact that they're lovely and tender,but l will be getting thighs the next time I make a trip to George. The Barbeque sauce sounds awesome just looking at the ingredients, as its just my hubby and I do you think that leftovers could also be frozen and slowly be defrosted in the fridge for the next time? love that you've added Cumin – flavour is unique! Thanks as always for your fabulous recipes you share! Totally love this too – never guess whats for dinner 😂😂😂

    Like

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