Description

Serve up a meal the whole family will enjoy with Curtis Stone's barbecued chicken quesadillas.

Ingredients

  • 1 cup (280g) tomato sauce
  • 1/3 cup (80ml) white wine vinegar
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoon Cholula hot sauce
  • 1 tablespoon Worcestershire sauce
  • 3 x 250g RSPCA Approved Chicken breast fillets, pounded to an even 2cm thickness
  • 2 tablespoons canola oil
  • 1 small red onion, cut into 5mm slices keeping rings intact
  • 4 flour tortillas
  • 2 cups grated tasty cheese (from 240g)
  • 1 avocado, halved, pitted, peeled, sliced
  • 1/2 cup coriander leaves, roughly chopped

Instructions

  1. Preheat the barbecue chargrill and hot plate on medium heat.
  2. In a medium bowl, whisk the tomato sauce, vinegar, sugar, hot sauce, Worcestershire, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper. Reserve 1/3 cup (80ml) of the sauce for basting and set the remaining sauce aside.
  3. Brush the chicken with 2 teaspoons of oil and season with salt and pepper. Barbecue the chicken on the chargrill, basting with the reserved barbecue sauce, for 6 mins or until charred. Turn the chicken over and cook, basting the chicken with more barbecue sauce, for 6 mins or until the chicken is cooked through but still juicy. Transfer the chicken to a cutting board to rest for 5 mins. Dice the chicken into 1cm pieces and transfer to a large bowl. Add ½ cup (125ml) of the remaining barbecue sauce and toss to coat. Season the chicken mixture to taste with salt and pepper.
  4. Meanwhile, brush the onion with 2 teaspoons of oil and season with salt. Cook on the chargrill, turning as needed, for 12 mins or until charred and tender.
  5. Brush one side of the tortillas with 2 teaspoons of oil. Lay the tortillas, oiled-side down, on a work surface. Sprinkle ¼ cup of cheese over the bottom half of each tortilla and top with the charred onions. Divide the chicken mixture between the tortillas, then top with another ¼ cup of cheese. Top with the avocado slices and coriander. Fold the top half of the tortilla over the filling and press lightly to compact.
  6. Lightly brush the remaining oil over the barbecue hot plate. Working in batches, place the quesadillas on the hot plate and cook, flipping halfway through cooking, for 5 mins or until the tortillas are golden brown and the cheese has melted. Transfer the quesadillas to a cutting board. Cut each quesadilla into 4 wedges and serve with the remaining barbecue sauce.