Pulled Chicken Quesadillas | Recipe

For this particular Mexican Monday I had already batched cooked some Pulled Chicken (minus the kidney beans) and instead of using a pre-made paste or mix I added 1tbsp soy sauce, 2 tsp Worcestershire sauce, 1tbsp maple syrup, 1 tsp cumin, 1 tsp coriander and 1 tsp smoked paprika to the pasatta. I also added 1 tbsp hot sauce, but this depends if you like it spicy or not. I used some of the Maverick Hot Sauce I picked up at the Chilli Festival last year.

We usually stick to fajitas and burritos, but we decided to give Quesadillas a go this time. They’re not too faffy, even if it looks it. I suggest you just need two fish slices for the flipping of the Quesedilla in the pan. I must admit this time I cheated with the guac and salsa, because I needed a quick dinner. But you could make your own if you had the time.

Mexican Monday: Pulled Chicken Quesadillas

Cheesy, melty, pulled chicken quesedaillas.

 Cook Time 30 minutes

 Author MissPond

Ingredients

For the quesedillas

• Pulled chicken prepared in advance.
• 2 peppers sliced
• 1 large white onion sliced
• A generous quantity of grated cheese
• 8 Soft tortillas

To serve

• Salsa
• Guacamole
• Sour cream
• Hot sauce

Instructions

1. Fry the onion and pepper until soft. Then put into a bowl and wash up the frying pan for quesadilla making.
2. Put a tortilla in the pan (medium heat), put a spoon full of the cheese on the tortilla, sprinkling it about. Layer on the veggies and pulled chicken. Then place another tortilla on top. Cook for around 2-3 minutes, then flip. Cook again for another 2-3 minutes until the tortilla becomes crispy.
3. Sliced into quarters and serve on a plate with dip.
4. Repeat for the subsequent quesadillas! And enjoy!

Recipe Notes

You could use pulled pork, brisket, smoky tofu or just keep use spicy veggies! Just follow the same method for making the quesadillas.