• 8 large flour tortillas
• ¼ cup peanut oil
• 1 tbsp minced ginger
• 1 tbsp chopped cilantro
• 1 tbsp green onion chopped
• 1 tbsp minced garlic
• 1 tsp crushed red chilli flakes
• salt & pepper
• ½ cup bbq sauce
• 1 cup shredded fontina cheese
• 1 cup shredded mozzarella cheese
• 4 tbsp butter

Place the bbq sauce over the seasoned chicken. Place tortilla’s on a flat surface. Sprinkle the fontino and mozzarella cheese evenly among one side of the tortilla shells. Top cheese with chicken mixture and fold the remaining side of the tortilla over the chicken and cheese mixture.

Place one tablespoon of butter into a skillet over medium heat. When butter is hot add one quesadilla and cook until golden brown on both sides, about 2 minutes per side. Repeat with remaining quesadillas, adding more butter as necessary.

Cut each quesadilla into 6 pieces. Top with salsa and sour cream if desired.