Barbecue Chicken Red Onion Quesadillas

Instructions

1. 1

   Use four 20cm tortillas, approximately 45g each, and ready-grated cheddar. Thinly slice the red onion and deseeded bell pepper. Cut the raw chicken breast across the grain into short strips about 3mm thick.

2. 2

   Heat the uncovered skillet over medium-high heat for 1 minute. Add 5ml olive oil, the chicken, onion and bell pepper. Spread evenly and cook for 6 minutes, stirring regularly, until the vegetables soften and the thickest chicken pieces reach 74°C/165°F on a food thermometer. Keep the skillet uncovered throughout cooking.

3. 3

   Reduce the heat to medium-low. Stir in the barbecue sauce for 30 seconds, until it coats the filling without pooling. Transfer all the filling to a plate. Take the skillet off the heat and carefully wipe away sticky sauce with kitchen paper held in tongs.

4. 4

   Allow about 1 minute to assemble the first two quesadillas: divide half the filling between one half of each of two tortillas, add 30g cheddar to each, and fold the empty halves over. Reserve the remaining filling and cheese for the other two tortillas.

5. 5

   Return the same skillet to medium heat and add 2.5ml olive oil. Lay the two folded quesadillas flat beside each other. Cook uncovered for 1½ minutes per side, turning with a spatula, until golden and the cheese has melted. While they cook, assemble the remaining two tortillas with the remaining filling and 30g cheddar each.

6. 6

   Transfer the first batch to serving plates. Add the remaining 2.5ml olive oil to the same skillet and cook the second batch over medium heat for 1½ minutes per side, uncovered, until golden with melted cheese. Serve one folded quesadilla per person.