2 chicken breasts
4 large flour tortillas
2 cups shredded cheese
3 cups finely shredded cabbage…
½ cup roughly chopped coriander
½ cup torn mint leaves
1 small red onion, halved and thinly sliced
2 red chillies, finely sliced (optional)
1 cup plain thick yogurt
½ cup BYRON BAY CHILLI CO. FIERY COCONUT CHILLI SAUCE
juice of 1 lime
Slice both chicken breasts in half width-wise, making 4 thin pieces. Season with salt and pepper and grill or pan fry until nearly cooked. Brush with Fiery Coconut Chilli Sauce on both sides and continue to grill until sauce begins to caramelize. Remove from heat and rest chicken for several minutes.
Meanwhile, to make the salad, combine cabbage, coriander, mint, onion and chillies in a medium sized bowl.
In a small bowl, combine yogurt, chilli sauce and lime juice. Add salt to taste. When the chicken is cool enough to handle, cut each piece into slices across the grain. Divide chicken between the 4 tortillas and sprinkle with cheese. Fold the tortilla in half, and grill or cook in a dry pan, medium heat, until slightly crisp on each side. Remove from heat. Open the quesadillas, fill with salad and drizzle with dressing. Close quesadillas, cut in half and serve hot.