- 3 large-sized tortilla wraps
- 2 cup red kidney beans
- 3 chicken breasts
- Olive oil
- 1/2 cup corn kernels
- 1 cup young grated cheese
- 1 tablespoon cumin seed
- 1 red onion, diced
Ingredients for the bbq sauce
- 100 ml tomato ketchup
- Worcestershire sauce to taste
- 1 tablespoon paprika powder
- 1 teaspoon cayenne pepper
- 2 tablespoons brown caster sugar
Serving tip: Serve a quesadilla with fresh pico de gallo, recipe here.
Kitchen equipment needed
- Chef’s knife + cutting board
- Large bowl
- Grill pan
- Silicone brush
Preparation of the home-made bbq sauce — 5 minutes
You can skip this part if you’re using store-bought bbq sauce. Preparation is easy, mix together all of the ingredients, season with more Worcestershire sauce.
Preparation — 20 minutes
CLEAN the chicken breasts, rid it of any excess fat and slice into long strips. GRAB the large bowl, place the chicken inside the bowl and pour over the bbq sauce. MARINATE the chicken for about 10 – 15 minutes minimum. Bake the chicken strips in the grill pan until tender, set aside. Keep excess bbq sauce, since we’re going to use that to coat tortillas with later on.
Finishing up the quesadillas — 20 minutes
Onwards to stacking the quesadillas using tortillas. On a clean cutting board, place one large tortilla and generously coat and brush with the bbq sauce using a silicone brush. TOP with single even layer of half of the kidney beans, corn, chicken strips and cheese. Season with cumin powder and chopped red onion.
Add another tortilla on top, repeat the previous step. Finish by adding the third tortilla on top, coat this tortilla evenly with olive oil and cover with cheese.
GRILL the quesadilla for about 10 minutes, depending on how powerful your oven is. Keep an eye on it, when the cheese has properly melted, and when the tortillas are nice and hot– remove from oven. Serve with a fresh pico de gallo, corn or more bbq sauce. Enjoy!