Barbecued chicken gets a gourmet makeover in this feisty quesadilla recipe.
- Heat oil in a pan over medium heat. Add onion and garlic, and cook, stirring, for 5 minutes or until softened. Add chipotle, tomato, paste, vinegar, sugar, 1 cup (250ml) water and 2 teaspoons salt. Bring to a simmer, reduce heat to low and cook, stirring occasionally, for 45 minutes or until reduced and thickened. Cool. If not using immediately, transfer to a sterilised jar, seal and store in the fridge for up to 2 weeks.
- Combine mango, avocado, chilli, lime juice and coriander in a bowl. Set aside.
- Preheat an oiled barbecue or large frypan to high. Spread half the tortillas with chipotle relish and top with chicken and mozzarella. Sandwich with remaining tortillas, then cook, weighted with a heavy pan or pressing down with a spatula, in batches if necessary, for 2 minutes each side. Cut quesadillas into quarters and serve with mango salsa, extra coriander leaves and lime wedges.
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Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set