Chicken and Jalapeno Quesadillas

BBQ Chicken _ Jalapeno Quesadilla recipe - The Cooks Pantry


Michael Weldon


Prep Time 10 mins
Cook Time 5 mins


  • 200g Coles Family Hot Roast BBQ Chicken, shredded
  • 4 Coles Tortillas, Large
  • 50g pickled jalapenos
  • 1 tomato, diced
  • 2 spring onions, sliced thinly
  • 50gm sour cream
  • 200g mozzarella cheese, grated
  • ½ bunch of coriander, stems chopped and leaves picked
  • Cobram Estate Classic Extra Virgin Olive Oil

Pico de gallo: Combine tomatoes, spring onions, chopped coriander stems, salt, lime juice and a generous amount of olive oil.

Prepping your quesadilla: Evenly spread sour cream on one side of the tortilla, then add the barbecue chicken, mozzarella, jalapenos, pico de gallo and coriander leaves.  Fold the tortilla over so you’ve got a semi circle.

Carefully place the quesadillas on a medium-sized pan on a high heat and cook each side for about 2 minutes, until each side is golden and the cheese has melted. Cut the quesadillas into quarters and serve with pico de gallo and garnish with jalapenos and coriander. ¡Buen provecho!

Related Recipes

Grilled Sirloin

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x 230g Coles Finest Sirloin steaks 1 tablespoon Cobram Estate EVOO 2 Lebanese cucumbers, peeled into noodles 2 red shallots (French ), finely sliced ½ cup loosely packed coriander leaves ½ cup...

Spanish Chorizo Traybake

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups leftover cooked rice 2 Spanish chorizo, thickly sliced 3 Tbsp Cobram Estate Extra Virgin Olive Oil 6 chicken thigh cutlets, bone in, skin on 2 red onions, thickly sliced 2 large red capsicums,...

Sweet Potato & Chicken Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 400g bag Birds Eye Sweet Potato 3 tablespoons extra virgin olive oil 2 teaspoons whole cumin seeds 1 teaspoon ground cinnamon 2 medium sized chicken breast, trimmed 180g Jalna Lactose Free Greek...

Fijian Fish Curry

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...

Japanese Soba Noodle Salad

RECIPE BY: Chef Kinsan SERVING SIZE: 2 - 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1 handful...

Fetuccini Alfredo

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch parsley,...

Print Friendly, PDF & Email