Barbecued Chicken Quesadilla Recipe

• 1 c. New Mexico-Style Barbecue Sauce (see recipe)
• 2 x chicken breasts skin removed
• 3 Tbsp. extra virgin olive oil
• 3 x flour tortillas - (6" dia)
• 1/4 c. grated Monterey Jack cheese
• 1/4 c. grated White Cheddar cheese Salt to taste Freshly-grnd black pepper to taste
• 1/4 c. Corn Relish (see recipe)
• 1/4 c. Avocado Salsa (see recipe)

1. Prepare a wood or possibly charcoal grill and let it burn down to embers.
2. Brush the barbecue sauce on the chicken and season to taste with salt and pepper.
3. Grill the chicken for 4 min on each side or possibly till done.
4. When the chicken is cold sufficient to handle pick the meat of the bones and set aside.
5. Place 2 tortillas on an ungreased baking sheet.
6. Spread 1/2 of the cheeses and the chicken on each tortilla and season to taste with salt and pepper.
7. Stack the 2 layers, cover with the remaining tortilla.
8. Brush the tortilla lightly with extra virgin olive oil.
9. Grill for 3 min on each side or possibly till the tortillas are crisp and cheese is melted.
10. Cut into quarters and serve warm, garnished with the salsa and relish.
11. This recipe yields 4 servings.

new mexico, chicken breasts skin, extra virgin olive oil, flour tortillas, grated monterey, grated white cheddar cheese salt, corn relish, avocado salsa

Taken from cookeatshare.com/recipes/barbecued-chicken-quesadilla-78519 (may not work)