Recipe
Quesadillas do not have to be complicated. With pulled chicken, cheddar and a few corn tortillas, you can put something delicious on the table in no time. Scotch Bonnet & Caribbean Spices adds the fruity, spiced heat that goes so well with chicken and melted cheese.
- Servings
- 2 quesadillas
- Difficulty
- Easy
- Flavour
- Savoury, fruity and spicy
Ingredients
- 4 corn tortillas
- 100 g cooked pulled chicken, such as leftovers from the day before
- 50 g grated cheddar
- Crazy Bastard Scotch Bonnet & Caribbean Spices, to taste
Spicy Dutchman tip: this recipe is ideal for leftover chicken. Add the hot sauce after cooking so you can decide how much heat each quesadilla gets.
Method
- Heat a dry frying pan over medium heat.
- Place a tortilla in the pan and scatter over half the cheddar. Add the pulled chicken, sprinkle over the remaining cheese and top with a second tortilla.
- Cook the quesadilla for 2 to 3 minutes on each side, until both sides are golden brown and the cheese has melted completely. Repeat with the remaining tortillas.
- Cut the quesadillas into wedges and finish with Crazy Bastard Scotch Bonnet & Caribbean Spices.