Barbecue Chicken Quesadillas
- 2 tablespoons vegetable oil, divided
- 1 onion, sliced into rings
- 1 tablespoon honey
- 2 skinless, boneless chicken breast fillets – cut into strips
- 120ml Sweet Heat barbecue sauce
- 100g grated mature Cheddar cheese
- 8 flour tortillas
Ready in 35 mins
Prep: 20 mins
Preheat oven to 180 C / Gas mark 4.
In a large, deep frying pan, heat 1 tablespoon oil over medium high heat.
Slowly cook and stir onion until translucent.
Mix in honey and stir until onion is golden brown, about 5 minutes. Remove from pan and set aside.
Place remaining oil and chicken in the pan over medium high heat. Cook until chicken is no longer pink.
Stir in Sweet Heat barbecue sauce and evenly coat chicken.
Layer 4 tortillas individually with chicken, onions and Cheddar. Top with remaining tortillas.
One or two at a time, place layered tortillas on a large baking tray.
Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp.
Remove from heat. Cut into quarters to serve.
This unusual and filling bread soup, with its layers of vegetables and fruits, is a dish from San Cristobal de las Casas.
- 48fl oz/1.5l chicken stock 2 carrots peeled and coarsely chopped
- 1 two inch cinnamon stick
- 1 sprig of marjoram
- 1/2 teaspoon freshly ground back pepper
- 2fl oz/60 ml dry white wine
- 1 bottle of Sweet Heat Chilli Sauce or Jam, use to suit taste
- 3 oz/90 g cubed white bread, either a baguette or hard roll
- 3 oz/90 g butter
- 2 tablespoons oil
- 8 oz/250 g onion sliced
- 3 cloves of garlic
- 1 & 1/2 lb/750 g tomatoes, peeled and thickly sliced
- 3 teaspoons chopped capers
- 3 hard boiled eggs
- 3 tablespoons chopped green olives (optional)
- 1 oz/30 g raisins
- Ground cinnamon
- 2 oz/60 g grated cheese
Place the chicken stock, carrots, cinnamon stick, thyme, marjoram, pepper, and white wine in a saucepan. Bring to the boil, cover and cook for 10 minutes on a medium heat or until the carrots are tender.
Add salt to taste.
Discard the cinnamon, thyme and marjoram and set the stock to one side.
Preheat the oven to 400f/200c.
Place the bread cubes onto a baking sheet/tray and bake for 10-15 minutes or until lightly brown.
Heat the butter in a frying pan; add half the bread cubes and fry for a few minutes or until golden brown, transfer to a plate covered with absorbent paper. Repeat procedure with the rest of the bread cubes.
Heat the oil in a frying pan; add the onions and garlic and sauté for 3 minutes.
Add the tomatoes and cook over a medium heat stirring constantly for 10 minutes, set to one side.
Fifteen minutes before serving, preheat the oven to 425f/220c.
Bring the chicken stock to a simmer.
Divide the bread cubes and stewed tomatoes among 6 ovenproof bowls, garnish with 2 slices of egg and add the hot chicken stock. Sprinkle with capers, olives, raisins and a pinch of cinnamon. Bake until the soup starts to boil.
Serve hot with the cheese and a good amount of Sweet Heat Chilli Sauce or Jam to suit your taste.
Feel free to add to this recipe, try sweetcorn, shredded beef or ham, or adding kidneys beans.
This is a fun meal which people can either make up at the table, or have presented to them already made. We prefer cooking the ingredients and letting people make their own because it’s easier and allows people to decide for themselves what they do and don’t like and how spicy they would like them. These are best served with guacamole and tomato salsa
- 4 skinless chicken breasts
- 3 peppers de-seeded & sliced (long-ways) – a red, and a yellow make for a nice coloured dish
- 1 lime, zest grated and juiced
- 2 medium onions
- 1 Teaspoon of dried oregano, or 1 teaspoon of fresh oregano
- A few sprigs of fresh coriander, half of them chopped
- 8 tortillas (see our recipe or just buy some – corn tortillas are the most authentic)
- A bowl of sour cream
- 1 to 2 Tables spoons Sweet Heat Chilli sauce or jam, choose what heat and flavour you prefer.
- 250 g grated cheese (optional, cheese with fajitas are not as the Mexicans would have them, but the English like cheese on everything)
- A little oil for frying
Turn the oven on to 150°C and put into it the oven proof bowls that you will be serving the chicken and vegetables in.
To make the chicken:
Cut the chicken into strips about 1 cm in diameter.
Heat the oil (approx. 1 tablespoon) in a frying pan. When the oil is hot (it moves on the pan quicker than it does when it’s cold) add the chicken, stirring frequently.
When the chicken is more or less cooked through, mix in the oregano, lime zest and cook for a further 2 minutes, stirring frequently.
Finally add the lime juice and take it off the heat. Stir in the lime juice whilst off the heat, then add your Sweet Heat Chilli sauce or jam and place it all in the preheated bowl which will be hot and put it back in the oven covered with a top, or with some aluminium foil.
To make the vegetables
Add a splash of oil to the frying pan (NB, if you have any vegetarians coming round, wash the frying pan first) and place over a medium heat.
When the oil is hot, add the sliced onions and peppers.
Stir these regularly for around 4-5 minutes until they are softened, they shouldn’t be crunchy, but shouldn’t be mushy either.
Around half way through cooking them add the chopped coriander and stir.
When they are cooked, put them in the hot bowl in the oven and cover, remembering the bowl will be hot.
Warm the tortillas
If you have bought the tortillas, they can generally be warmed in the microwave, now is a good time to do them.
Place the chicken bowl, vegetable bowl, plate of tortillas, bowls of guacamole, sour cream and tomato salsa together with the chopped chilli and grated cheese on the table. Serve with a crisp white wine or some beer with lime wedges. Please feel free to add more Sweet Heat Chilli Sauce or Jams when wrapping the Tortillas up, we recommend the Naga sauce if you like it HOT, or any of the jams for a mild option.
- If you have time, you can marinade the chicken strips with its flavouring beforehand and add a little of Sweet Heat Chilli sauces or jams – either over-night, a few hours or 30 minutes before cooking. If you are marinating for longer than half an hour, keep it covered and in the fridge.
- You can replace the chicken with strips of beef, or for a vegetarian option use mushrooms, aubergine or a meat substitute.