Barbecue Chicken & Sour Cream Cheese Quesadillas

As promised, here is a great leftover recipe that not only uses the ‘Chunky Apple and Honey BBQ Sauce’ but also the ‘Red Thai Roasted Chicken.’ It’s amazing how far you can make your food go! I love quesadillas and I see them as the Mexican calzones. I am no health food expert but I would imagine that a wrap is much better for you than pizza dough (correct me if I am wrong). So if you are on a New Year health kick, just illuminate the grated cheese at the end and you have yourself a totally tasty, totally guilt free dinner!

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Serves 3

–          1 yellow pepper – thinly sliced

–          1 red onion – thinly sliced

–          Splash rape seed oil

–          1 garlic clove – crushed

–          6 cherry tomatoes – quartered

–          150g roast chicken (use leftovers from the Red Thai Roast Chicken)

–          2 ½ tbsp my homemade chunky apple and honey barbecue sauce

–          Juice half lemon

–          75g low fat soft cheese

–          1 tbsp chopped chives

–          Salt and pepper

–          3 large tortilla wraps

–          Grated strong cheddar

Fry the onion and the pepper with a splash of oil for 4-5 minutes, until softened. 

Add the garlic and tomatoes, stir and cook for 2-3 minutes until the tomatoes have softened.

Stir in the chicken and the barbecue sauce, bring to the boil and then reduce to simmer for 5 minutes until cooked through.

In the meantime, mix together the cheese, lemon juice, chives and salt and pepper.

1 wrap at a time, spread the cream cheese over half the wrap, top then with the bbq chicken mix and then with the grated cheese.

Fold the clean half over the other side to make a half circle.

Heat a little oil in a large frying pan to a medium to high temperature and fry the wraps for 2 minutes on each side so golden and crispy.

Cut into slices and serve with fresh salad.

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