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Monday 19 May 2025 22:01:36 GMT

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2025-06-04 19:32:53

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BBQ Pulled Chicken Quesadillas 🔥 • 2 large chicken breasts (approx. 300-350g) • 3 tbsp ketchup • 1 tbsp tomato purée • 1 tbsp brown sugar • 1 tbsp apple cider vinegar • ½ tsp smoked paprika • ½ tsp garlic granules • Pinch of salt • Splash of water (1–2 tbsp, as needed) For the Quesadillas • 4 large tortilla wraps • 4 slices Emmental cheese (or any cheese you’ve got: cheddar, mozzarella, Red Leicester) • 1 roasted red pepper (from a jar or roasted fresh), sliced • Handful of fresh coriander, chopped • Oil or butter for frying 1. Slow-Cook the Chicken (2 hrs) Mix all sauce ingredients in a small baking dish or ovenproof pan. Add chicken breasts, coat well, and cover tightly with a lid or foil. Cooking options: • Oven: 160°C (fan) for 1 hr 45 - 2 hrs until pull-apart tender • AGA: Place in the simmering oven for 2 hrs • Slow cooker: 4 hrs on high or 6 hrs on low 2. Shred & Finish the Chicken (5 mins) Shred the chicken directly in the sauce with two forks. If the sauce is loose, return uncovered to the oven or cook on the hob for 5-10 mins to reduce slightly. 3. Assemble the Quesadillas (5 mins) On one half of each wrap, layer Emmental, a spoonful of BBQ pulled chicken, roasted red peppers, then another bit of cheese. Fold the wrap to seal. 4. Toast the Quesadillas (6 mins) Heat a little oil or butter in a pan. Cook each quesadilla for 2-3 mins per side over medium heat until golden, crisp, and melty inside. 5. Slice & Serve Slice into wedges and serve hot. No sides needed - but you could add a green salad or extra yogurt on the side if you want. Leftovers • Pulled chicken: Keeps 3–4 days in the fridge. Add to wraps, toasties or mix into rice. • Quesadillas: Cool and freeze individually. Reheat in a pan or oven. • Batch tip: Double the chicken, freeze half, and you’ve got an easy dinner sorted. #fromscratch #familydinner #30minutemeals

BBQ Pulled Chicken Quesadillas 🔥 • 2 large chicken breasts (approx. 300-350g) • 3 tbsp ketchup • 1 tbsp tomato purée • 1 tbsp brown sugar • 1 tbsp apple cider vinegar • ½ tsp smoked paprika • ½ tsp garlic granules • Pinch of salt • Splash of water (1–2 tbsp, as needed) For the Quesadillas • 4 large tortilla wraps • 4 slices Emmental cheese (or any cheese you’ve got: cheddar, mozzarella, Red Leicester) • 1 roasted red pepper (from a jar or roasted fresh), sliced • Handful of fresh coriander, chopped • Oil or butter for frying 1. Slow-Cook the Chicken (2 hrs) Mix all sauce ingredients in a small baking dish or ovenproof pan. Add chicken breasts, coat well, and cover tightly with a lid or foil. Cooking options: • Oven: 160°C (fan) for 1 hr 45 - 2 hrs until pull-apart tender • AGA: Place in the simmering oven for 2 hrs • Slow cooker: 4 hrs on high or 6 hrs on low 2. Shred & Finish the Chicken (5 mins) Shred the chicken directly in the sauce with two forks. If the sauce is loose, return uncovered to the oven or cook on the hob for 5-10 mins to reduce slightly. 3. Assemble the Quesadillas (5 mins) On one half of each wrap, layer Emmental, a spoonful of BBQ pulled chicken, roasted red peppers, then another bit of cheese. Fold the wrap to seal. 4. Toast the Quesadillas (6 mins) Heat a little oil or butter in a pan. Cook each quesadilla for 2-3 mins per side over medium heat until golden, crisp, and melty inside. 5. Slice & Serve Slice into wedges and serve hot. No sides needed - but you could add a green salad or extra yogurt on the side if you want. Leftovers • Pulled chicken: Keeps 3–4 days in the fridge. Add to wraps, toasties or mix into rice. • Quesadillas: Cool and freeze individually. Reheat in a pan or oven. • Batch tip: Double the chicken, freeze half, and you’ve got an easy dinner sorted. #fromscratch #familydinner #30minutemeals

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