Barbecued chicken quesadilla with corn relish and avocado
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | New Mexico Style Barbecue |
| Sauce, recipe follows | ||
| 2 | Chicken breasts, skin | |
| Removed | ||
| 3 | tablespoons | Olive oil |
| Three 6-inch flour | ||
| Tortillas | ||
| ¼ | cup | Grated Monterey Jack cheese |
| ¼ | cup | Grated White Cheddar cheese |
| Salt and pepper | ||
| ¼ | cup | Corn Relish, recipe follows |
| ¼ | cup | Avocado Salsa, recipe |
| Follows | ||
Directions
Prepare a wood or charcoal grill and let it burn down to embers.
Brush the barbecue sauce on the chicken and season to taste with salt and pepper. Grill the chicken for 4 minutes on each side or until done. When the chicken is cool enough to handle pick the meat of the bones and set aside.
Place 2 tortillas on an ungreased baking sheet. Spread ½ of the cheeses and the chicken on each tortilla and season to taste with salt and pepper. Stack the 2 layers, cover with the remaining tortilla. Brush the tortilla lightly with olive oil. Grill for 3 minutes on each side or until the tortillas are crisp and cheese is melted.
Cut into quarters and serve hot, garnished with the salsa and relish.
GRILLIN' & CHILLIN' SHOW #GR3610