Ingredients:

  • 2 cups (300 g) cooked, shredded chicken
  • 1/2 cup (120 ml) quality, thick, smoky BBQ sauce
  • 1/4 cup (40 g) finely diced red onion
  • 1/2 tsp smoked paprika (optional)
  • 1 Tbsp fresh coriander (cilantro), roughly chopped (optional)
  • 8 large (10-inch) flour tortillas
  • 2 cups (240 g) freshly grated Monterey Jack or Cheddar-Jack blend
  • 2 Tbsp unsalted butter and neutral oil blend (for cooking)
  • Fine sea salt and black pepper, to taste

Instructions:

  1. Prep Aromatics and Meat: Finely dice the red onion and roughly chop the coriander (if using). Ensure the chicken is thoroughly shredded.
  2. Combine Filling: In a medium bowl, combine the shredded chicken, BBQ sauce, diced red onion, smoked paprika (if using), and coriander. Stir thoroughly until the chicken is evenly coated and saucy. Season lightly with salt and pepper.
  3. Set Aside: Keep the filling mixture separate from the grated cheese.
  4. Prep the Pan: Heat the large non-stick frying pan or griddle over medium-low heat. Add 1 teaspoon of cooking fat (half butter, half oil) and allow the butter to melt and foam slightly. The key is medium-low heat for even crisping.
  5. Lay the Base: Place one tortilla flat in the heated pan.
  6. Create the Cheese Barrier: Immediately sprinkle a generous layer of grated cheese (about 1/4 cup) over the entire surface of the tortilla. This acts as a moisture barrier.
  7. Add Filling: Spoon about 1/4 of the chicken filling mixture onto half of the cheese-covered tortilla. Leave a small border clear.
  8. Seal and Top: Sprinkle another layer of cheese (1/4 cup) directly over the chicken filling. Fold the bare half of the bottom tortilla over the filling.
  9. Grill and Press: Cook the quesadilla for 3 to 4 minutes. Press down firmly but gently with a spatula to ensure good contact with the pan and encourage the cheese to melt and bind.
  10. Flip: Carefully flip the quesadilla using a wide spatula. Cook for another 3 to 4 minutes until both sides are deep golden brown and the cheese is fully melted and oozing.
  11. Rest and Cut: Remove the quesadilla to a cutting board. Let it rest for 1 minute before cutting into 4 or 8 neat wedges using a sharp knife or pizza cutter.
  12. Repeat: Add more cooking fat to the pan and repeat with the remaining ingredients until all quesadillas are cooked. Serve immediately, perhaps with sour cream or salsa.