Bbq Chicken Quesadilla Stack

A community recipe by Mandy_C

Not tested or verified by Nigella.com

Introduction

I love quesadillas. Anything with melted cheese always hits the spot! This version borrows an idea from Silvana Franco (The Best), of creating a double-layered quesadilla, so you have a crunchy layer of tortilla in the middle. It also means you can make one quesadilla to serve two people, without having to keep one of them warm (which I always find makes it loes that wonderful crispiness). This is a great Monday evening dish to use up any leftover roast chicken, and boy is it speedy! 10 minutes from start to finish, including prepping all the ingredients. I like to serve it with a salad on the side - Nigella's avocado, spinach and pumpkin seed salad goes well here.

Ingredients

Serves: 2 adults as a main meal

Metric Cups

3 tortilla wraps
75 grams cheese (hard, grated)
1 chicken breast (cooked, shredded)
4 spring onions (finely chopped)
1 red chilli (deseeded and finely sliced)
2 tablespoons bbq sauce

3 tortilla wraps
2⅔ ounces cheese (hard, grated)
1 chicken breast (cooked, shredded)
4 scallions (finely chopped)
1 red chile (deseeded and finely sliced)
2 tablespoons bbq sauce

Method

Bbq Chicken Quesadilla Stack is a community recipe submitted by Mandy_C and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix the chicken, cheese, spring onion and chilli together in a large bowl.

Add the barbecue sauce a little at a time, mixing all the ingredients together until they are evenly coated. The amount of sauce you need to use is really down to your personal taste.

Heat a non-stick frying pan over a medium heat. Place one tortilla in the pan and spoon over half of the cheese mixture, spreading it out evenly leaving a 1cm gap at the edge.

Place a second tortilla on top, lightly pressing down the edges all the way around. Once the tortilla on the bottom is golden brown, quickly flip the quesadilla to toast the other side. (I use tongs - you can't flip it like a pancake or all the filling falls out!)

Spoon the remaining cheese mixture on top of the toasted tortilla, and spread out evenly leaving a 1 cm gap at the edge.

Place the third tortilla on the top, pressing down lightly all around the edges. Once the bottom tortilla is golden brown, quickly flip the quesadilla to toast the final tortilla.

Once the last tortilla is golden brown, slide out onto a board and cut into wedges. Eat straight away.

Mix the chicken, cheese, scallion and chilli together in a large bowl.

Add the barbecue sauce a little at a time, mixing all the ingredients together until they are evenly coated. The amount of sauce you need to use is really down to your personal taste.

Heat a non-stick frying pan over a medium heat. Place one tortilla in the pan and spoon over half of the cheese mixture, spreading it out evenly leaving a 1cm gap at the edge.

Spoon the remaining cheese mixture on top of the toasted tortilla, and spread out evenly leaving a 1 cm gap at the edge.

Place the third tortilla on the top, pressing down lightly all around the edges. Once the bottom tortilla is golden brown, quickly flip the quesadilla to toast the final tortilla.

Once the last tortilla is golden brown, slide out onto a board and cut into wedges. Eat straight away.

Additional Information

It's really important to leave a bit of a gap all the way around the edges of the tortillas, otherwise the filling will start spilling out of the sides. Not only does this waste some of the filling, but it makes it much harder to flip the quesadilla! You can make this without the bbq sauce, or substitute any other sauce you like. For instance, it is also good with sweet chilli sauce, and I keep meaning to try it with mango chutney. Not very mexican, I know!