Barbecued Chicken Quesadilla

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Barbecued Chicken Quesadilla

Barbecued Chicken Quesadilla
Servings 4


  • 1/4 cup Avocado Salsa
  • 1/4 cup Corn Relish
  • Salt and pepper
  • 1/4 cup grated White Cheddar cheese
  • 1/4 cup grated Monterey Jack cheese
  • Three 6-inch flour tortillas
  • 3 tablespoons olive oil
  • 2 chicken breasts skin removed
  • 1 cup <a href="New_Mexico_B


  • 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. When the chicken is cool enough 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 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 and relish.

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