• 2 Boneless chicken breasts cut into small pieces
  • 6 tablespoons St Louis BBQ sauce
  • ½ carrot, peeled and shredded
  • 3 stalks green onion, chopped
  • ½ teaspoon St Louis chilli flakes (optional)
  • 6 tortillas
  • 3 cups shredded cedar cheese
  • ¼ teaspoon St Louis salt
  • 2 tablespoons olive/cooking oil


  1. Preheat your oven to 90°C, so you can keep your quesadillas warm while you are completing your batches
  2. Meanwhile, in a bowl, mix cooked chicken with ¼ cup (or 4 tablespoons) of BBQ sauce, carrot, green onion, and chilli flakes (if using).
  3. Distribute half of the cheddar cheese among one-half of each tortilla (about ¼ cup per tortilla). Distribute the BBQ chicken mixture on top of the cheese.
  4. Next, distribute the remaining cheddar cheese (1/2 cup) over top of the chicken mixture (about ¼ cup per tortilla).
  5. Drizzle the remaining 2 tablespoons of BBQ sauce amongst each tortilla (about 1 teaspoon per quesadilla).
  6. Fold over each tortilla so it’s a half-moon shape.
  7. To cook quesadillas, heat 2 teaspoons of olive oil or vegetable oil in a large non-stick frying pan over medium-low heat on the stovetop. Gently swirl the oil around the pan so you get good coverage.
  8. Place 2 quesadillas in the pan and cook for 2 to 3 minutes on each side.
  9. Carefully flip the quesadillas to the other side and continue to cook for another 2 to 3 minutes or until they’re golden brown and crispy on the outside, the filling is heated through, and the cheese is melted (carefully watch to ensure they don’t burn).
  10. Once done, transfer the quesadillas to a sheet pan and place them into your preheated oven to keep warm while you are continuing to cook the remaining quesadillas.
  11. Repeat the process to cook the remaining quesadillas.
  12. Once the quesadillas are done, cut each in half so you end up with 12 pieces. Serve with dipping sauces or enjoy as is.