AD – This is a sponsored post in collaboration with STAUB UK

This is a great recipe (and one of Ross’ favourites) that can be made quickly from scratch or by using leftover chicken from a BBQ/Sunday Roast. We tend to make these tasty Quesadilla’s for friends and family when they come over for drinks – we get all the prep done a few hours before guests arrive and then when its time to eat, they only take roughly 25 mins to cook so perfect for entertaining!

When cooking from scratch, we marinate the chicken in a classic smokey rub using the following herbs and spices:

• 1 Tbsp – Smoked Paprika
• 2 Tsp – Garlic Powder
• 1 Tsp – Onion Granules
• 1 Tsp – Cayenne Pepper
• 1 Tsp – Oregano
• 1 Tsp Thyme
• Pinch of Salt & Pepper

You can always double the rub ingredients and add it to a larger Kilner glass jar so you can make it again in a few weeks or use it to marinate something else like a piece of fish.

Ingredients List

• Spices & Herbs for the Chicken Rub (as outlined above)
• 4 Large Chicken Breast
• 8 Large Soft Tortilla Wraps
• A large mix of Mature Cheddar Cheese & Red Leicester Cheese
• Handful of Coriander
• Olive Oil
• 3 Mixed Peppers
• 1 Sweet Onion
• Pot of Sour Cream
• Ingredients for Salsa
• Ingredients for Guacamole

How To Make Your Quesadillas

We pre-cook the chicken breast using the STAUB Square Cast Iron Double Handle Grill Pan – butterfly it (as it saves time) and will add to the overall flavour. The STAUB Grill pans are also ideal for achieving the look and taste of a BBQ but with a reduction in fat thanks to the grooved design. The cast
iron construction and black matte enamel interior ensure meat and fish are seared quickly and evenly for tender and juicy results – every time!

Once the chicken is cooked and slightly cooled, chop it up into smaller pieces ready to be used in the Quesadillas later.

You can do these next steps while waiting for the chicken to cool slightly, I use these fail-proof recipes to make our Salsa and Guacamole and they really compliment the Quesadillas. You can, of course, use supermarket ready-made versions to save time however they just don’t taste the same as making it from scratch in my opinion.

Once your guest arrives and you’re ready to serve your Quesadillas up, dice the peppers and onion and add to a STAUB Cast Iron Double Handle Frying Pan – add a little olive oil into the pan and simmer gently until softened. Next, stir in the pre-cooked chicken, peppers, onions and coriander, warm through mixing it all together, combing all those flavours.

Now comes the best bit.. place your STAUB Round Cast Iron Pure Grill on a medium to high heat.. you want to get that grill nice and hot, this will char-grill the wraps and add some SERIOUS flavour. The STAUB cast iron products are also great for searing fish, meat and vegetables and can be used on induction and gas hobs.

Now take a wrap and fold it in half (folding the wrap in half makes it a lot easier to flip later on), then add one half to the grill pan, add a spoonful of the chicken and peppers (not too much otherwise it will all fall out) and a handful of the mixed cheese, fold the other half of the wrap over and press firmly. Leave to cook for a few minutes before carefully flipping it onto the other side. The STAUB Grill Pan will create these amazing blackened chargrilled lines and the Quesadillas are done once the cheese has melted.

Once they are ready, place on a large chopping board and use a Pizza cutter (or a large knife) and cut into 3 triangle pieces. Add to a Serving Platter, and repeat all of the above steps until you have a plateful of Quesadillas ready to serve to your guests!

Get the pre-made Salsa and Guacamole out of the fridge, serve up some Sour Cream and Lime wedges and let your friends and family tuck into these Mexican delights!