The origins of BBQ sauce are shrouded in a mystery as opaque as this most illustrious of condiments. Sweet yet vinegary, spicy yet mellow, it truly is an ingredient of nuance. This recipe sticks it between that bastardised noble bread of indigenous Mexico, the tortilla, and smothers it in cheese. Despite being a culinary mongrel it is, as always, utterly delicious.
Category: not set
Cuisine: not set
400 g roasted chicken roughly shredded
8 small pieces and fried until crisp
3 spring onions sliced
1 tsp salt
500 ml BBQ sauce
2 tbsp melted butter
10 regular flour tortillas
18 slices mild cheddar
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