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

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