Barbecue Chicken Quesadillas
Serves 4
   Four 25cm diameter flour tortillas
   2 cups (about 250g) coarsely shredded roasted chicken
   2 cups (185g) grated Monterey Jack cheese
   ½ cup coarsely chopped fresh coriander
   1 jalapeno or long red chilli, finely chopped
   Salt
   ¼ cup barbecue sauce

Preheat the oven to 120 deg C.
   Arrange the tortillas on a work surface.
   Divide the chicken, cheese, coriander and chilli among the tortillas, scattering the ingredients over half of each tortilla.
   Sprinkle with salt and drizzle a tablespoon of barbecue sauce over each.
   Fold the uncovered half of each tortilla over the filling to form a half-moon shape.
   Heat a large flat frying pan over medium heat.
   Place 2 quesadillas in the pan. Cook for about 3 minutes on each side, or until the tortillas are crisp and golden and the cheese has melted.
   Transfer the quesadillas to a baking tray and keep them warm in the oven. Repeat with the remaining 2 quesadillas.
   Cut the quesadillas into wedges, and serve.

Recipe from: “Relaxed Cooking with Curtis Stone”. Published by Ebury Press/Random House.
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