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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
1 cup New Mexico-style bbq sauce (see recipe file) or favorite bbq sauce
2 chicken breasts, skin removed
3 tbsp olive oil
3 (6 inch) flour tortillas
1/4 cup grated Monterey jack and cheddar cheeses
Salt and pepper
1/4 cup corn relish
1/4 cup avocado salsa (recipe follows)
Prepare grill and burn down to embers. Brush bbq sauce over chicken and season with salt and pepper. Grill chicken for 4 minutes on each side or until done.
When chicken is cool enough to handle, pick meat from bones and set aside.
Place 2 tortillas on an ungreased baking sheet. Spread 1/2 of the cheeses and chicken on each tortilla and season to taste with salt and pepper. Stack 2 layers, cover with remaining tortilla. Brush lightly with olive oil. Grill for 3 minutes on each side or until tortillas are crisp and cheese is melted. Cut into quarters and serve hot, garnish with salsa and relish. Serves 4
Avocado Salsa
2 ripe avocado
4 tomatillos, husks removed
1/4 cup cilantro leaves
1/2 cup green onion
1 tbsp lemon juice
1/2 jalapeno, fresh, seeded
1 tsp salt
1 large garlic cloves
1/2 of a small onion
Scoop seeds from the avocado. Remove tomatillos from husk and cut into quarters. Chop green onions coarsely. Process the avocados, green onions and tomatillos with the rest of the ingredients for 2 second pulses until you reach your preferred consistency. Makes About 1 cup
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BARBECUED CHICKEN QUESADILLA
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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
1 cup New Mexico-style bbq sauce (see recipe file) or favorite bbq sauce
2 chicken breasts, skin removed
3 tbsp olive oil
3 (6 inch) flour tortillas
1/4 cup grated Monterey jack and cheddar cheeses
Salt and pepper
1/4 cup corn relish
1/4 cup avocado salsa (recipe follows)
Prepare grill and burn down to embers. Brush bbq sauce over chicken and season with salt and pepper. Grill chicken for 4 minutes on each side or until done.
When chicken is cool enough to handle, pick meat from bones and set aside.
Place 2 tortillas on an ungreased baking sheet. Spread 1/2 of the cheeses and chicken on each tortilla and season to taste with salt and pepper. Stack 2 layers, cover with remaining tortilla. Brush lightly with olive oil. Grill for 3 minutes on each side or until tortillas are crisp and cheese is melted. Cut into quarters and serve hot, garnish with salsa and relish. Serves 4
Avocado Salsa
2 ripe avocado
4 tomatillos, husks removed
1/4 cup cilantro leaves
1/2 cup green onion
1 tbsp lemon juice
1/2 jalapeno, fresh, seeded
1 tsp salt
1 large garlic cloves
1/2 of a small onion
Scoop seeds from the avocado. Remove tomatillos from husk and cut into quarters. Chop green onions coarsely. Process the avocados, green onions and tomatillos with the rest of the ingredients for 2 second pulses until you reach your preferred consistency. Makes About 1 cup
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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