Hairy Bikers Chicken Quesadilla

There is a shortcut quesadilla and there is this one, and Si and Dave went for the proper version. It starts with a big batch of Mexican pulled chicken, slow-cooked for hours in a spiced tomato sauce, then that tender, saucy meat gets loaded into tortillas with peppers, two cheeses, and avocado. It comes from their official website and makes 4 generous quesadillas.

The pulled chicken is the part that sets it apart, and it is worth making ahead. Chicken breasts cook low and slow in their own seasoning and chopped tomatoes until they shred with a fork, giving a filling far juicier than plain fried chicken.

The make-or-break at the pan is the melt, so use both cheeses and let them go fully molten before you touch the quesadilla. Monterey jack gives the stretch and cheddar gives the flavour, and rushing the flip before they melt is what leaves you with a dry, patchy middle.

Hairy Bikers Chicken Quesadilla Recipe

Author: Alex Saidani Cooking Method:Slow Cooking Cuisine:British Mexican Courses:Dinner

Difficulty:IntermediatePrep time: 20 minutesCook time:6 hours 20 minutesRest time: minutesTotal time:6 hours 40 minutesServings:4 servingsCalories:800 kcal Best Season:Summer

Description

Chicken breasts slow-cook for six hours in a homemade chilli-and-cumin seasoning with tomatoes until they pull apart, then the shredded meat is fried with peppers and onions. It goes into tortillas with Monterey jack, cheddar, and avocado, folded and toasted until crisp and golden, then sliced into wedges for dipping in soured cream.

Ingredients

For the Seasoning

• 4 tbsp chilli powder
• 1 tbsp paprika
• 1 tbsp salt
• 2 tbsp cumin
• 1 tsp garlic powder
• 1 tsp dried onion
• 1 tsp oregano
• 1 tsp black pepper

For the Pulled Chicken

• 1kg boneless, skinless chicken breasts
• 400g can chopped tomatoes
• Chicken stock, to cover
• 4 tbsp of the seasoning

For the Quesadillas

• 1 tbsp extra-virgin olive oil
• 2 bell peppers, thinly sliced
• ½ onion, thinly sliced
• 500g shredded chicken
• ½ tsp chilli powder
• ½ tsp ground cumin
• ½ tsp dried oregano
• 4 medium flour tortillas
• 250g shredded Monterey jack cheese
• 250g shredded cheddar
• 1 avocado, sliced
• 1 tbsp vegetable oil
• 2 spring onions, thinly sliced
• Soured cream, to serve
• Salt and freshly ground black pepper

Instructions

1. Season and slow-cook: Put the chicken breasts in a slow cooker, sprinkle over 4 tbsp of the seasoning, pour on the tomatoes, then add enough stock to nearly cover the meat without submerging it.
2. Cook low: Cook on low for 6 hours until the chicken is cooked through, then lift it out, shred it with two forks, and return it to the sauce, stirring to coat.
3. Fry the veg: For the quesadillas, heat the olive oil in a large pan, then cook the peppers and onion with salt and pepper for about 5 minutes until soft. Transfer to a plate.
4. Fry the chicken: Heat the vegetable oil in the same pan, season 500g of the shredded chicken with the chilli, cumin, and oregano, then cook for about 8 minutes until golden. Set aside.
5. Build: Lay a tortilla in the pan and cover one half with both cheeses, chicken, the pepper mix, avocado, and spring onions. Fold the other half over.
6. Toast: Cook, flipping once, for about 3 minutes each side until golden and the cheese has melted, then repeat for the rest.
7. Serve: Slice each quesadilla into wedges and serve with soured cream.

FAQs

Do I have to slow-cook the chicken, or can I use leftovers?

You do not have to, though the slow-cooked batch makes filling for far more than one round, so it is worth it if you want quesadillas twice. Any leftover cooked chicken, shredded and tossed with the spices at the frying stage, slots straight in.

It will not have the same slow-cooked depth, but on a busy night it turns the recipe into a fast dinner. Leftover roast chicken works particularly well here.

What cheese is best for quesadillas?

This recipe uses a mix of Monterey jack and cheddar, and the combination is deliberate. Monterey jack melts into that stretchy, gooey pull, while cheddar brings the sharp, savoury flavour that jack lacks on its own.

If you cannot find Monterey jack, a mild mozzarella gives similar melt, or just use all cheddar for a sharper, less stringy result.

Why does my quesadilla fall apart when I flip it?

Usually it is overfilling, which stops the two halves gripping the melted cheese in the middle. Keep the layer even and not too deep, and let the cheese melt properly before you attempt the flip.

A wide spatula and a confident, single flip help too, since nudging it repeatedly is what makes the filling spill out.

Can I make these without a slow cooker?

Yes, the pulled chicken can be done in a covered casserole in a low oven at 150°C for about 2 hours, or on the hob at a gentle simmer until the meat shreds easily. Keep an eye on the liquid so it does not dry out.

The quesadilla assembly stays exactly the same, so only the chicken method changes.

What do you serve with chicken quesadillas?

Soured cream is the classic dip, and guacamole or a fresh tomato salsa alongside turns it into a proper spread. A crisp green salad or some rice and beans rounds it into a full meal.

For more Mexican chicken, their chicken fajitas use the same peppers and tortillas, while their chicken enchiladas roll a similar filling and bake it in sauce.