Switch up your avocado game with these barbecued chicken and avocado quesadillas: cheesy, irresistible, and the perfect summertime lunch or dinner. Weather not toasty enough for you? These also pair well with hot sauce.
BBQ Beer & B.S., New Holland Publishers (RRP $40.00). Available from all good bookstores or online
Ingredients
2 chicken breasts
1 red onion, finely sliced
1 garlic clove, finely sliced
1 avocado, cut into long, thin slices
100 g cheddar cheese
100 g provolone cheese
8 flourtortillas
4 tablespoons barbecue rub
Barbecue Rub
5 g brown sugar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon mustard powder
1 teaspoon black pepper
1 teaspoon chilli flakes
1 teaspoon onion powder
1 teaspoon garlic powder
Method
Rub the chicken with combined spices until coated evenly and leave to stand for 30minutes.
Lightly fry the onion and garlic on a oiled barbecue flatplate until golden. Remove and set aside until needed.
Add the lightly oiled chicken fillet and grill for 4–5 minutes per side (depending on thickness of the fillets), or until cooked through.
Remove the chicken from the barbecue, place on a cutting board and cut into 1 cm slices.
Place the chicken, avocado, onion, garlic and cheeses onto the flour tortillas. Cover with a tortilla.
Place on the barbecue flatplate until lightly toasted on both sides and the cheese is melted.