for 4 pieces

Potatoes

1 ½ tbsp	olive oil
½ tsp	smoked paprika
¼ tsp	chilli powder
¾ tsp	salt
500 g	waxy potatoes, thinly sliced
1	red pepper

Marinade

1 tbsp	olive oil
1 tbsp	water
2 tbsp	agave syrup
1 parcel	vanilla sugar
½ tsp	salt
3 tbsp	tequila
2	chicken breasts (each approx. 150 g)

Quesadillas

200 g	grated Cheddar
4	wheat tortillas

How it's done

Potatoes

In a bowl, mix 1 tbsp oil with all the other ingredients up to and including the salt. Add the potato, mix, transfer to the grill tray, cover with the lid. Place the peppers in the same bowl and mix with ½ tbsp oil.

Marinade

Pour the oil into a pan along with all the other ingredients up to and including the salt, bring to the boil. Reduce the heat, simmer while stirring until the sugar has melted. Add the tequila, stir, allow to cool slightly. Mix the chicken breasts with half of the marinade, set aside the remainder.

Charcoal/gas/electric grill

With the lid down, grill the potatoes over/on a medium heat (approx. 200 °C) for approx. 10 mins, then remove the lid of the grill tray, add the peppers and continue grilling for approx. 10 mins. Grill the chicken breasts alongside for approx. 5 mins. on each side.

Quesadillas

Slice the chicken breasts, place on half of the tortillas along with the vegetables and Cheddar.

Charcoal/gas/electric grill

With the lid down, carefully grill the tortillas over/on a medium heat (approx. 200 °C) for approx. 3 mins. until the cheese has melted. Remove the quesadillas from the grill, fold the empty half over the vegetables, press down gently, serve with the remaining marinade.

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