BBQ chicken quesadillas with sharp cheddar

• 350 g rotisserie chickenshredded, about half a chicken
• 80 ml store-bought BBQ sauce
• 150 g sharp cheddar cheeseshredded
• 8 store-bought flour tortillas20cm (8-inch)
• 2 tbs avocado oil
• 3 scallionsthinly sliced
• ½ tsp smoked paprika
• ¼ tsp kosher salt

1. 1

   In a bowl, toss the shredded rotisserie chicken with BBQ sauce, smoked paprika, and kosher salt until every piece is evenly coated. Fold in about two-thirds of the sliced scallions, reserving the rest for topping.

   Tip: Taste the mixture — if your BBQ sauce is mild, a pinch more salt will wake it up.

2. 2

   Lay out 4 tortillas. Divide half the shredded cheddar across them, then spoon the BBQ chicken mixture evenly on top. Scatter the remaining cheddar over the chicken and press the other 4 tortillas on top.

3. 3

   Heat about 1.5 tsp of avocado oil in a 30cm skillet over medium heat until the oil shimmers, about 30 seconds. Place one quesadilla in the skillet and cook until the bottom is deeply golden and crispy, about 2 minutes. Flip carefully and cook the second side until golden and the cheese is visibly melting at the edges, another 1.5-2 minutes. Transfer to a cutting board and repeat with the remaining three quesadillas, adding a little oil before each one.

   Tip: Press gently with a spatula while cooking — this helps the cheese melt faster and fuse everything together. Don't crank the heat or the tortilla will burn before the cheese melts.

4. 4

   Slice each quesadilla into quarters, scatter the reserved scallions on top, and serve immediately.

   Tip: Leftovers keep in the fridge for up to 2 days. Reheat in a dry skillet over medium heat until crispy again — the microwave will make them soggy.

• skillet (30cm (12-inch))
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.