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Recipe
Barbecued Chicken Quesadilla With Corn Relish And Avocado Salsa Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 134g | |
| Calories 683 | |
| Calories from Fat 574 | 84% |
| Total Fat 64.71g | 81% |
| Saturated Fat 21.18g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 552mg | 23% |
| Potassium 83mg | 2% |
| Total Carbs 0.85g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.52g | 0% |
| Protein 25.55g | 41% |
Ingredients Convert Measures
- 1 c. New Mexico Style Barbecue Sauce see * Note
- 2 x Chicken breasts skin removed
- 3 Tbsp. Extra virgin olive oil
- 3 x Six-inch flour tortillas
- 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 * Note
- 1/4 c. Avocado Salsa see * Note
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 minuets 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 Corn Relish and Avocado Salsa.
