BBQ chicken quesadilla

Crispy on the outside with an oozy, spicy chicken, pepper, chorizo and mozzarella middle.

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4 people

Preparation

1. Add the chicken and pepper to a bowl, drizzle with the oil and sprinkle over the BBQ seasoning. Toss until fully coated, then transfer the chicken and pepper onto a hot barbecue or griddle pan. Cook for 15 mins, turning occasionally, until the chicken is cooked through and the peppers are softened and charred.

2. Meanwhile, halve the avocado and scoop the flesh into a bowl. Roughly mash with the lime juice and coriander then set aside until ready to serve. Once the chicken is cooked, chop or shred into bite-sized pieces.

3. To assemble, spread 1 tortilla with 2 tbsp of the tomato salsa. Top with half the chicken, pepper, chorizo, spring onion and grated mozzarella then place another tortilla on top, pressing down slightly to hold it together. Repeat with the other 2 tortillas and the remaining fillings.

4. Transfer the filled tortillas to the hot barbecue (or griddle pan) and cook for 1-2 mins each side until the bread is crisp and the cheese has melted. Cut into wedges and serve with the guacamole on the side.

Tip: The filled quesadilla can be slightly tricky to flip on the grill – try using 2 spatulas to help you, or slide the quesadilla onto a thin baking tray, flip over onto a plate or flat board, then slide back onto the grill.

Tip: To make this recipe dairy-free, swap the mozzarella for a Free From alternative.

Ingredients

  • 350g Tesco Irish Diced Chicken Breast Fillets
  • 220g Tesco Sliced Mixed Peppers
  • 1 tsp olive oil
  • ½ tsp BBQ seasoning
  • Tesco Ready To Eat Medium Avocado
  • 4 H.W Nevills Plain Tortilla Wraps
  • 4 tbsp Tesco Mild Salsa Dip
  • 1 spring onion, sliced
  • 75g Tesco Grated Mozzarella 

Ingredients

  • 350g Tesco Irish Diced Chicken Breast Fillets
  • 220g Tesco Sliced Mixed Peppers
  • 1 tsp olive oil
  • ½ tsp BBQ seasoning
  • Tesco Ready To Eat Medium Avocado
  • 4 H.W Nevills Plain Tortilla Wraps
  • 4 tbsp Tesco Mild Salsa Dip
  • 1 spring onion, sliced
  • 75g Tesco Grated Mozzarella 

Preparation

1. Add the chicken and pepper to a bowl, drizzle with the oil and sprinkle over the BBQ seasoning. Toss until fully coated, then transfer the chicken and pepper onto a hot barbecue or griddle pan. Cook for 15 mins, turning occasionally, until the chicken is cooked through and the peppers are softened and charred.

2. Meanwhile, halve the avocado and scoop the flesh into a bowl. Roughly mash with the lime juice and coriander then set aside until ready to serve. Once the chicken is cooked, chop or shred into bite-sized pieces.

3. To assemble, spread 1 tortilla with 2 tbsp of the tomato salsa. Top with half the chicken, pepper, chorizo, spring onion and grated mozzarella then place another tortilla on top, pressing down slightly to hold it together. Repeat with the other 2 tortillas and the remaining fillings.

4. Transfer the filled tortillas to the hot barbecue (or griddle pan) and cook for 1-2 mins each side until the bread is crisp and the cheese has melted. Cut into wedges and serve with the guacamole on the side.

Tip: The filled quesadilla can be slightly tricky to flip on the grill – try using 2 spatulas to help you, or slide the quesadilla onto a thin baking tray, flip over onto a plate or flat board, then slide back onto the grill.

Tip: To make this recipe dairy-free, swap the mozzarella for a Free From alternative.