Bbq Chicken Quesadilla With Smoked Tomato Relish Recipe

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Servings: 8

Ingredients

Cost per serving $1.03 view details
  • 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

Directions

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

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Nutrition Facts

Amount Per Serving %DV
Serving Size 204g
Recipe makes 8 servings
Calories 375  
Calories from Fat 265 71%
Total Fat 29.86g 37%
Saturated Fat 14.24g 57%
Trans Fat 0.05g  
Cholesterol 78mg 26%
Sodium 380mg 16%
Potassium 317mg 9%
Total Carbs 7.61g 2%
Dietary Fiber 0.9g 3%
Sugars 5.13g 3%
Protein 19.58g 31%
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