Come a Sunday afternoon I often roast a nice big whole chicken that I can pull apart and use throughout the week for lunches and evening meals. It’s a great way to make sure you have fresh ingredients at hand and keep the cost down at the same time. As a result, I’m always looking for new ways to use up said chicken (as you will see by my last Lebanese Salad recipe).
Being a huge fun of pulled pork, I decided that I would give the whole pulled chicken a whirl but by speeding up the process a little. As a result I made a lovely and tasty chipotle BBQ sauce, poured it over the cooked chicken and voila!! The BBQ chicken in this form could be used in so many different ways (in a burger, a thin, with rice, with sweet potato or BNS fries…..) but I decided to try something new.
The result was delicious. My Other Half declared it was in his top 5 of all my recipes (a seal of approval if I ever heard one!). It is bursting with flavour and really quick and easy to make.
You can play around with the points on this one depending on how you like it.
If you have a traditional quesadilla it will be closed (i.e wrap on the bottom and on top). This works out at 9sp per person. If you have an open one its 7sp per person (skip the top wrap).
I had it closed so the cheese would be nice and melty and served it with a side salad, a dollop of half fat sour cream and a dollop of guacamole. It might look small on the plate but it was so filling and satisfying, it will definitely becoming a regular in the Skinny Kitchen household!
For the BBQ Sauce
This sauce serves 4. You will only need half a portion for the recipe below. The sauce is only 2sp per portion when split between four so you could use the rest as a dipping sauce if it took your fancy (I did!) If you do do this and split it between only 2 people, the sauce will be 4sp per person.
100g reduced sugar and salt ketchup
2 cloves of garlic, peeled and crushed
2 tbsp Worcestershire sauce
1 tbsp dark brown sugar
1 tbsp white wine vinegar
1/2 tsp smoked paprika and cumin
¼ tsp mustard powder and salt
½ tsp chipotle paste
Few drops of tabasco or a pinch of chilli powder (if you like it spicy)
Pop all the ingredients in a pan with around 50-100ml of water and bring to a simmer. Turn the heat down and cook for a few minutes, then turn off the heat and let cool down.
For the Quesadilla
Serves 2 – 9sp per person including BBQ sauce
2 x Weight Watchers Tortillas
1 tbsp salsa
100g roast chicken, cooked and shredded, light meat
½ portion of bbq sauce (recipe above)
60g half fat cheese, grated
1 spring onion, sliced
Handful of fresh coriander shredded
1 lime, quartered
Serving Suggestions (don’t forget to add the extra points)
Dollop of half fat sour cream and guacamole
Sweet potato or BNS Wedges or Spicy Rice
Take a large bowl pop the cooked chicken in and add half the BBQ sauce. Coat well and pop to one side.
Make sure all your other ingredients are prepared as once you start cooking its very quick! Pop your side salad on your plate, roast any wedges if you are having them (or cook your rice).
To construct the quesadilla, take a large frying pan, spray with 1 kal and warm on a medium-high heat for a few minutes. Pop the first tortilla on the bottom, top with the salsa. Then add the BBQ chicken distributing evenly. Scatter on the spring onions and coriander, top with the cheese and give a squeeze of lime. Finish by popping the other tortilla on top. Cook for 2-3 minutes until the tortilla has start to colour nicely and then CAREFULLY turn the quesadilla and cook the other side (I had to take it out of the pan using a plate, flip it and then put it back in). Cook for another 2-3 minutes and then remove from pan onto a chopping board. Chop into quarters and serve with the accompaniments of your choice!
If you decide to do an ‘open’ quesadilla, fry for 2-3 minutes on the first side and then pop under a hot grill to make sure the cheese is nice and melty.