BBQ Chicken Quesadillas

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Step 1.

Get your chicken thighs in a bowl. Add your smoked paprika, cumin and cayenne pepper along with a glug of olive oil, salt and pepper. Give it a good mix so your chicken is evenly coated in the spices.

Step 2.

Heat a frying pan over a medium-high heat. Add your chicken and cook for 4 mins on each side - they should be caramelised on the outside and lovely and tender in the middle when the time is up. Remove from the pan and leave to cool a little.

Step 3.

Grate your red leicester and mozzarella. Finely slice your spring onions.

Step 4.

Finely shred your chicken with 2 forks. Pop the chicken in a bowl then add your Bull’s-Eye Smokey Chipotle BBQ Sauce and sliced spring onions.

Step 5.

Wipe out your chicken pan to clean it, then add a tortilla to the pan on a low heat. Add a handful of mozzarella, red leicester, some chicken mixture and then more cheese. Top with a second tortilla.

Step 6.

Cook on both sides until golden brown and then slice into quarters. Serve and enjoy!

Low moisture mozzarella will stop the middle going soggy and enable you to get those lovely cheese pulls, so it’s well worth seeking out.

650g Chicken Thigh Fillets
1 Tsp Smoked Paprika
1⁄2 Tsp Ground Cumin
1⁄2 Tsp Cayenne Pepper
200g Red Leicester
250g Low Moisture Mozzarella
4 Spring Onions
100ml Bull’s-Eye Smokey Chipotle BBQ Sauce
8 Large Flour Tortillas
Olive Oil