Bbq Chicken Quesadilla With Smoked Tomato Relish Recipe

• 4 x boneless chicken thighs - (abt 1 lb) skin removed
• 3 c. Mesa BBQ Sauce (see recipe), (or possibly use store bought) Salt to taste Freshly-grnd black pepper to taste
• 24 x flour tortillas - (6" dia)
• 2 c. shredded Monterey Jack cheese
• 2 c. shredded white cheddar cheese
• 1 lrg red onion thinly sliced
• 1/4 c. extra virgin olive oil
• 2 Tbsp. ancho chile pwdr
• 8 x cool smoked plum tomatoes coarsely minced
• 1/2 x serrano chile finely minced
• 4 x garlic cloves finely minced
• 3 Tbsp. balsamic vinegar
• 1/4 c. coarsely-minced cilantro Salt to taste Freshly-grnd black pepper to taste
• 1/4 c. lowfat sour cream
• 3/4 c. buttermilk
• 2 x garlic cloves finely minced
• 3 Tbsp. finely-minced red onion
• 2 Tbsp. fresh lime juice
• 1/4 tsp cayenne pepper Salt to taste Freshly-grnd black pepper to taste

1. Place in a medium baking dish.
2. Pour 2 c. of the barbecue sauce over chicken and let marinate for 2 hrs in the refrigerator.
3. Remove from marinade, season with salt and pepper to taste and grill for 7 to 8 min on both sides or possibly till tender and cooked through.
4. Transfer chicken to a plate and let cold.
5. Preheat oven to 450 degrees.
6. When chicken is cold sufficient to handle, slice.
7. Toss with the reserved 1 c. of bbq sauce.
8. Place 8 tortillas on a flat surface and sprinkle with 2 Tbsp.
9. of each of the cheeses and onion slices.
10. Top with some chicken.
11. Stack another tortilla on top and repeat.
12. Top with the remaining 8 tortillas.
13. Brush the top of the tortillas with oil and sprinkle with the chili pwdr.
14. Place tortillas on a lightly oiled baking sheet and bake for 5 to 7 min or possibly till golden and cheese has melted.
15. For the Smoked Tomato Salsa: Mix all ingredients together and season with salt and pepper to taste.
16. For the Buttermilk Dressing: Mix all ingredients together and season with salt and pepper to taste.
17. To serve: Place 1 quesadilla on each plate and cut into quarters.
18. Top with a dollop of salsa and drizzle with the buttermilk dressing.
19. This recipe yields 8 servings.

skin removed, bbq sauce, flour tortillas, shredded monterey jack cheese, shredded white cheddar cheese, red onion, extra virgin olive oil, ancho chile pwdr, tomatoes, serrano chile, garlic, balsamic vinegar, cilantro salt, sour cream, buttermilk, garlic, red onion, lime juice, cayenne pepper

Taken from cookeatshare.com/recipes/bbq-chicken-quesadilla-with-smoked-tomato-relish-80638 (may not work)