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Barbecued Chicken Quesadilla




Source of Recipe


Internet


List of Ingredients




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


Recipe



New Mexico-Style Barbecue Sauce:
2 tablespoons unsalted butter
1/2 medium red onion, finely diced
1 garlic clove, finely diced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon Ancho chile powder
1 teaspoon Pasilla chile powder
1 tablespoon Worcestershire

In a medium saucepan over medium heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the remaining ingredients and simmer for 20 minutes. Puree the mixture in a food processor, pour into a bowl, and allow to cool at room temperature.

Will keep for 1 week or several months frozen.

Corn Relish:
1 cup grilled corn kernels
1 red bell pepper, finely diced
1 green pepper, finely diced
2 tablespoons finely diced red onion
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons coarsely chopped cilantro
1/2 jalapeno minced
1 1/2 tablespoons olive oil

Salt and freshly ground pepper to taste
To grill corn, remove all silk and all but one layer of husk. Dip into water (do not soak), and then grill. Cur off corn kernels and combine with other ingredients in a bowl and season to taste with salt and pepper.

Avocado Salsa:
1 ripe Haas avocado, coarsely chopped
1 tablespoon finely diced red onion
1 tablespoon mince jalapeno
2 tablespoons fresh lime juice

Salt and freshly ground pepper to taste
Combine all of the ingredients in a bowl and season to taste with salt and freshly ground pepper to taste

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.