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Add a photoServings: 4
Ingredients
- 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)
Directions
- Prepare a wood or possibly 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 min on each side or possibly till done. When the chicken is cold sufficient 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 extra virgin olive oil. Grill for 3 min on each side or possibly till the tortillas are crisp and cheese is melted.
- Cut into quarters and serve warm, garnished with the salsa and relish.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 4 servings | |
| Calories 248 | |
| Calories from Fat 168 | 68% |
| Total Fat 18.79g | 23% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.08g | |
| Cholesterol 51mg | 17% |
| Sodium 140mg | 6% |
| Potassium 187mg | 5% |
| Total Carbs 2.96g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.56g | 1% |
| Protein 16.5g | 26% |
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