Barbecued Chicken Quesadilla W Corn Relish & Avocado Salsachicken, grilling recipes, poultry 1 cup New Mexico style barbecue sauce; see * note 2 chicken breasts; skin removed 3 tablespoons olive oil 3 six-inch flour tortillas 1/4 cup grated Monterey Jack cheese 1/4 cup grated white cheddar cheese salt; to taste freshly ground black pepper; to taste 1/4 cup corn relish; see * note 1/4 cup avocado salsa; see * note * Note: See the "New Mexico Style Barbecue Sauce", "Corn Relish" and "Avocado Salsa" recipes which are included in this collection. 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 minuets 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 Corn Relish and Avocado Salsa. Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3610 ) |
