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Barbecued Chicken Quesadilla


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Barbecued Chicken Quesadilla

Serves: 4


* 1 cup New Mexico-Style Barbecue sauce

* 2 chicken breasts, skin removed

* 3 tablespoons olive oil

* Three 6-inch flour tortillas

* 1/4 cup grated Monterey Jack cheese

* 1/4 cup grated White Cheddar cheese

* Salt and pepper

* 1/4 cup Corn Relish

* 1/4 cup Avocado Salsa

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 1/2 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.

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