Barbecued Chicken Quesadilla With Corn Relish And Avocado Salsa Recipe

• 1 c. New Mexico Style Barbecue Sauce see * Note
• 2 x Chicken breasts skin removed
• 3 Tbsp. Extra virgin olive oil
• 3 x Six-inch flour tortillas
• 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 * Note
• 1/4 c. Avocado Salsa see * Note

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 minuets 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 Corn Relish and Avocado Salsa.

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

Taken from cookeatshare.com/recipes/barbecued-chicken-quesadilla-with-corn-relish-and-avocado-salsa-78520 (may not work)