Yield: 4 Servings
Measure | Ingredient |
---|---|
½ \N | Bottle Mesquite Barbecue Sauce |
2 \N | Boned And Skinned Chicken Breast Halves |
8 \N | Flour Tortillas, Homemade Or Purchase |
1 cup | Jack Cheese, Shredded |
2 cups | Frozen Corn, Thawed |
⅛ \N | Red Bell Pepper, Minced |
⅛ \N | Green Bell Pepper, Minced |
⅛ \N | Jalapeno, Or More, Minced |
⅛ \N | Onion, Minced |
\N \N | Cilantro, Minced |
\N \N | Oil, Splash |
\N \N | Red Wine Vinegar, Splash |
\N \N | Salt And Pepper |
\N \N | Favorite Guacamole |
CORN RELISH
Slice chicken into strips. Marinate in barbecue sauce at least 2 hours.
Grill using stove top gril or grill pan; set aside. Cool and shred or thinly slice then place in a heated oven to warm.
Corn relish: Combine corn, peppers, onion, cilantro and jalapeno. Mix in oil and vinegar. Salt and pepper to taste.
To assemble: Cook tortillas, if using fresh, or warm purchased tortillas.
Place cheese, chicken, corn relish and guacamole in the center and roll.
NOTES : Inspired by Grillin' and Chillin': Bbq Chicken Quesadilla with Corn Relish and Avocado Salsa.
TNT shared by Sherilyn Schamber, CA, USA, July 1997 Recipe by: Sherilyn Schamber, Inspired by Grillin' and Chillin' Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherilyn Schamber <sherschm@...> on Jul 09, 1997