A delicious barbecued version of the classic chicken and cheese quesadilla.
Preparation time: 8 minutes
Cooking time: 15 minutes
Serves: 4 people
12 - Cherry Tomatoes
1 - Lime
zest and juice
1 - Red Onion
4 - Soft Flour Tortillas
3 - Spring Onions
1tbspSuperValu Chilli Flakes
4tbspSuperValu Fresh Basil
1 - SuperValu Fresh Green Chilli
deseeded and finely diced
100gSuperValu Goats Cheese
1handfullSuperValu Mixed Baby Salad Leaves
3 - SuperValu Nectarine
stoned and quartered
4tbspSuperValu Sour Cream
2tbspSuperValu Sweet Chilli Jam
Preheat the barbecue to a medium heat.
Combine the cheeses, tomatoes, nectarines, spring onions, red onion, chilli and basil in a bowl and season lightly with salt and pepper.
Drizzle the olive oil on the butterflied chicken fillets, then season with the chilli flakes and some salt and pepper.
Place the chicken on the barbecue, spread out so that both sides are opened out on the grill like a book, and grill for 5 minutes on each side, until completely cooked through. Transfer to a cutting board and drizzle over the lime zest and juice, then slice into strips.
Place two tortillas on a work surface and spread some sour cream and chilli jam on each one. Divide the cheese mixture between the tortilla bases, then add the cooked chicken. Place another tortilla on top of the mixture to make a sort of sandwich.
Gently transfer the quesadillas onto a baking tray, then place the tray on the barbecue over an indirect heat. Grill for 3 to 4 minutes, until the cheese has melted.
Lift the quesadillas back onto a cutting board. Cut each quesadilla into quarters and serve immediately with salad leaves on the side.