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Chipotle Pulled Chicken Quesadillas

with Cheese and Baby Leaves
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
849 kcal
Protein
: 
56.4g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Wheat
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Garlic Clove

290 grams

Slow Cooked British Chicken

1 carton(s)

Black Beans

50 grams

Mature Cheddar Cheese

(Contains: Milk)

20 grams

Chipotle Paste

96 grams

BBQ Sauce

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

20 grams

Baby Leaf Mix

Not included in your delivery

50 milliliter(s)

Water

2 tbsp

Mayonnaise

Energy (kJ)3551 kJ
Energy (kcal)849 kcal
Fat24.8 g
of which saturates5.3 g
Carbohydrate91.5 g
of which sugars7.6 g
Dietary Fibre14.1 g
Protein56.4 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Grater
•Large Saucepan
•Sieve
•Box Grater
•Medium Bowl
•Baking Tray

Instructions

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Peel and grate the garlic (or use a garlic press).

b) Heat a large saucepan on medium heat with a drizzle of oil. Add the garlic. Cook until fragrant, 1 min.

c) Add the chicken (with any juice from the packet) and water (see pantry for amount). Stir to combine and bring to the boil.

d) Lower the heat and simmer until the sauce has thickened and the chicken is tender, 5-6 mins. Use a spoon to break up the chicken as it cooks. IMPORTANT: Ensure the chicken is piping hot throughout.

2

a) Meanwhile, drain and rinse the black beans in a sieve. Transfer half to a medium bowl and mash with a fork.

b) Grate the cheese.

3

a) Once the chicken is tender, add the whole and mashed black beans to the pan. Bring to the boil and simmer, 1-2 mins.

b) Stir through the chipotle paste and BBQ sauce. Remove from the heat. Taste, and season with salt and pepper if needed.

4

a) Lay the tortillas onto a lightly oiled large baking tray and spoon the chipotle BBQ chicken filling onto one half of each one. Top with the cheese. 

b) Fold the other side over to make a semi-circle. Press down to keep together.

5

a) Rub a little oil over the top of each quesadilla, then bake on the top shelf of your oven until golden, 5-7 mins.

6

a) Share the quesadillas between your plates. Add a dollop of mayo (see pantry for amount) for dipping.

b) Serve the baby leaves alongside. Finish with a drizzle of oil.

Enjoy!

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