Chicken, Corn and Pepper Quesadilla with Sriracha Mayonnaise

23 Aug 2021

Chicken, Corn and Pepper Quesadilla with Sriracha Mayonnaise

25 Minutes | easy | Serves 4

This is a fantastic way to use up any leftover chicken (or turkey) meat from a roast! You could also replace the meat with prawns, or keep it veggie. Don’t skip the spicy mayo, as it’s an essential accompaniment.


  • 4 handfuls cooked chicken (or turkey meat), cut into thin strips
  • 4 handfuls low moisture mozzarella (e.g. not buffalo), grated
  • 1 red peppers, sliced
  • 1 yellow pepper, sliced
  • 1 teaspoon smoked paprika
  • 1 red onion, peeled and sliced
  • 165g canned sweetcorn (drained weight)
  • 8 flour tortillas
  • 4 generous tablespoons mayonnaise
  • Sriracha, to taste



Heat a splash of oil

Heat a splash of oil in a frying pan and cook the peppers and onion until softened – around 10 minutes.

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Add the turkey

Add the turkey, corn, smoked paprika and a splash of water and put a lid on. Cook for around 5 minutes on medium heat. Season with salt and pepper.​​​​​​​



Combine the mayonnaise and Sriracha and mix well. Set aside.​​​​​​​

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When you’re ready to cook

When you’re ready to cook, place the ceramic pizza stone onto the Jupiter Outback BBQ and turn all the gas burners on to medium heat.​​​​​​​


Once the BBQ is hot

Once the BBQ is hot, place a tortilla on the grill and quickly add the filling. Place another tortilla on top and allow to cook for a minute or so, until the bottom is golden and crisp.

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Carefully flip the quesadilla

Carefully flip the quesadilla using a wide, flat utensil (or two!) and cook until golden on the other side.​​​​​​​

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Repeat with the remaining quesadillas

Repeat with the remaining quesadillas and serve with the Sriracha mayo.​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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