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