Barbecued chicken and avocado quesadilla

Serves 4

INGREDIENTS: ◗ 2 chicken breasts ◗ 1 red onion, finely sliced ◗ 1 garlic clove, finely sliced ◗ 1 avocado, cut into long, thin slices ◗ 100g cheddar cheese ◗ 100g provolone cheese ◗ 8 flour tortillas ◗ 4 tbs barbecue rub

METHOD: Rub the chicken with combined spices until coated evenly and leave to stand for 30 minutes.

Lightly fry the onion and garlic on an oiled barbecue flatplate until golden. Remove and set aside until needed.

Add the lightly oiled chicken fillet and grill for 4-5 minutes each side (depending on thickness of the fillets), or until cooked through.

Remove the chicken from the barbecue, place on a cutting board and cut into 1cm slices.

Place the chicken, avocado, onion, garlic and cheeses on the flour tortillas. Cover with a tortilla. Place on the barbecue flatplate until lightly toasted on both sides and the cheese is melted. Cut and serve warm. MERV’S TIP: These go great with hot sauce.

BARBECUE RUB INGREDIENTS: ◗ 55g brown sugar ◗ 2 tsp

paprika ◗ 1 tsp salt ◗ 1 tsp mustard powder ◗ 1 tsp black pepper ◗ 1 tsp chilli flakes ◗ 1 tsp onion powder ◗ 1 tsp garlic powder METHOD: Combine the ingredients.

BBQ Beer & B.S., New Holland Publishers, RRP $40, available from all good bookstores or at newhollandpublishers.com