Taco Chicken Quesadillas
Cook Notes
Cooking Method: Skillet over direct heat
BBQ Used: Weber Go-Anywhere
Charcoal Setup: Direct
BBQ Temperature: Med-High Direct Heat
Smoking Wood Used: N/A
Total Cook Time: 30-40 minutes
Ingredients
1 Chicken Breast
1 Red Bell Pepper
1 Red Onion
50g Cheese ( Choose your fave)
3 tbsp mayonnaise
1 heaped tsp Sriracha Hot Sauce
2 Corn flour Tortillas
2 tbsp Mild Chilli Powder
1/2 tsp Garlic Granules
1/2 tsp Onion Granules
1/2 tsp crushed chilli flakes
1/2 tsp dried Oregano
3 tsp ground Cumin
2 tsp Sea Salt
2 tsp Ground Black Pepper
Method
1. Light your BBQ
For this recipe, I used my Weber Go-Anwyhere. Most of the cooking will be done in a cast iron skillet so the Go-Anywhere is the perfect size to hold the skillet. The chicken will be cooked on skewers which we will place on the edge of the BBQ, directly over the coals. Light a portable chimney starter full of lumpwood charcoal and when it is ready, pour it into the BBQ, leaving a safe zone to one side of the cooking grate.
2. Make the Taco Seasoning
In a large jar or bowl, mix the chilli powder, garlic granules, onion granules, chilli flakes, dried oregano, cumin, sea salt and ground pepper together. Mixing them in a jar makes its easier to store, and it's one less thing to wash up : )
3. Prepare and Cook the Veg
Place your cast iron skillet onto the BBQ to heat while you get the veg ready. For this cook, I'm using the 10.25 inch Lodge cast iron skillet.
De-seed and slice the pepper into long strips then peel and slice the red onion. When your skillet has come up to temperature, add a little olive oil then add the veg. Stir the veg every 2-3 minutes
When they have started to soften, season them generously with the taco seasoning you prepared earlier.
When the peppers have softened and the onions have become translucent, take them out of the skillet and place them in a bowl.
4. Prepare and Cook the Chicken
Slice one whole chicken breast into long strips. Thread them onto skewers are season them with the taco seasoning.
Remove the cooking grate from the Weber Go-Anywhere and rest the skewers across the BBQ, directly over the hot coals.
Grill the chicken, turning every few minutes. Use an instant read thermometer such as a Thermapen to check the internal temperature of the chicken. As soon as it hits 75C, your chicken is ready to come off.
5. Prepare the Sriracha Mayo
Mix the Mayo and Sriracha Hot Sauce in a small bowl - done! Pro Tip - make plenty of it, this goes well on almost any sandwich! if you want the mayo to be a little hotter, you can increase the quantity of hot sauce.
6. Making the Quesadillas
Place your cast iron skillet back onto the BBQ to heat. Place the tortilla in the pan then quickly build up your layers on one half of the tortilla. start with a layer of cheese, then your taco veg. Next add some of the chicken then another layer of cheese. Finally add a few dollops of the Sriracha mayo.
Flip the empty half of the tortilla over onto your fillings to close the quesadilla. Once the quesadilla is golden brown on the bottom, flip it over to crisp up the other side.
When the other side is golden brown... you are ready to eat.
Time to eat!
I like to slice these half moon quesadillas in 3. They are the perfect snack, served with a grilled corn salsa and some more of the Sriracha mayo to dunk them in! You can take the method for these quesadillas and switch them up to include any of your favourite ingredients.
