Barbecue Chicken Quesadillas (these dont have to be on the grill but they taste sooo much better)
1 cup New Mexico-Style Barbecue sauce (recipe below) 3 BNLESS chicken breasts, skin removed
3 tablespoons olive oil
6 (8-inch) flour tortillas
1/2 cup grated Monterey Jack cheese
1/2 cup grated White Cheddar cheese
Salt and pepper
1/4 cup Corn Relish
1/4 cup Avocado Salsa(OPTIONAL) Sour Cream
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. Cut into cubes. Place 3 (flour)tortillas on an ungreased baking sheet. Spread cheeses and the chicken on each tortilla and season to taste with salt and pepper. Top with remaining tortillas
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 ,relish and sour cream.
NEW MEXICO 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.
**You do not have to use the above Barbecue sauce you can use whatever you like.
Lol , I have made these 3 times, dh, (and company we had loved them!! I leave them on the cookie sheet so they flip easily. Also what I have been doing (and its alot faster is grilling alot of boneless chicken breasts, then cubing them, and freezing, that is the time consumer on making these, but by doing that its alot faster. I added black olives(cut up) and shredded lettuce to the last batch, but the sauce recipe is what makes it tastes so good.If you try them Amanda let me know how they came out. HUGS