BBQ chicken quesadillas – diced chicken, bell pepper, sweet corn, bbq sauce, and topped with cheddar cheese, and fried to a crisp tortilla.
My Mexican obsession began last year in the lockdown – and just like my pasta obsession, it keeps coming back from time to time. These BBQ chicken quesadillas are super easy to whip up – so juicy, packing a punch and well, obviously, impossible to stop at just one.
Mexican usually is a bit cumbersome with many sides, but these American-style BBQ quesadillas turn out just perfect as is too. You can add some guac and salsa but really, all you need is some perfectly cooked chicken and punchy sauce.
Some of my favorite Mexican recipes here –
Prawn tacos with pineapple salsa
Jackfruit carnitas
Vegetarian burrito bowl
Method for BBQ chicken quesadillas – makes 6 10-inch ones
- Chicken breast – 150 g
- Bell pepper – red and yellow – 200g
- Sweet corn – 50 g
- Onion – 1 medium-sized, chopped
- Garlic – 1 tbsp, finely chopped
- Red chilli powder – 1 tsp
- Cumin powder – 1 tsp
- BBQ sauce – 1/3 cup
- Honey – 1 tbsp (optional)
- Salt – to taste
- Pepper – 2 tsp
- Oil – 2 tbsp
- Tortillas – 6 pcs (I bought these from amazon and they turned out great!)
- Cheddar cheese – 1 cup, shredded
Method
- Start by washing the chicken breast – pat dry. Add salt and 1 tsp pepper and set aside for 30 minutes.
- Chop the chicken breast into 3/4 inch pieces.
- Heat oil in a pan. Add onion and cook until transparent. Add the chopped garlic and mix well.
- Toss in chicken cubes and cook for 3 minutes on medium-high heat. Toss the chicken onto the other side and cook for another 2 minutes.
- Add the bell pepper and sweet corn and mix well.
- Season with salt, pepper, red chilli and cumin powder. Mix well and cook for a minute.
- Add the BBQ sauce and mix with 1/2 cup water. Cook while stirring until the sauce comes together – 4 to 5 minutes.
- Toss with honey to caramelize a bit more.
To make the quesadilla
- Spray a non-stick pan with oil – heat the tortilla for a minute and turn to the other side
- Add some cheddar cheese on the bottom half, add the chicken topping and add more cheese. Close the half moon and cook on both sides for 2 minutes each so that the cheese melts and it is nice and cheesy!
Serve with fresh pico de gallo and guac – or it is good as is!
BBQ Chicken Tortilla
Ingredients
- 150 g Chicken breast
- 200 g Bell pepper red and yellow
- 50 g Sweet corn kernals
- 1 nos Red onion chopped
- 1 tbsp Garlic chopped
- 1 tsp Red chilli powder
- 1 tsp Cumin powder
- ⅓ cup BBQ sauce
- 1 tbsp Honey
- 2 tsp Pepper
- Salt to taste
- 6 pcs Tortillas
- 1 cup Cheddar cheese shredded
Instructions
- Start by washing the chicken breast – pat dry. Add salt and 1 tsp pepper and set aside for 30 minutes.
- Chop the chicken breast into 3/4 inch pieces. Heat oil in a pan. Add onion and cook until transparent. Add the chopped garlic and mix well.
- Toss in chicken cubes and cook for 3 minutes on medium-high heat. Toss the chicken onto the other side and cook for another 2 minutes. Add the bell pepper and sweet corn and mix well.
- Season with salt, pepper, red chilli and cumin powder. Mix well and cook for a minute.
- Add the BBQ sauce and mix with 1/2 cup water. Cook while stirring until the sauce comes together – 4 to 5 minutes. Toss with honey to caramelize a bit more.
- Spray a non-stick pan with oil – heat the tortilla for a minute and turn to the other sideAdd some cheddar cheese on the bottom half, add the chicken topping and add more cheese. Close the half moon and cook on both sides for 2 minutes each so that the cheese melts and it is nice and cheesy!