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Title: BBQ Chicken Quesadilla
Categories: Chicken Main
Yield: 4 Servings
| 6 | md | Chicken thighs, skin removed |
| 1 | c | Bottled barbecue sauce |
| Corn Relish, recipe follows | ||
| Avocado Salsa, recipe follows | ||
| 3 | Flour tortillas, 8" | |
| 1/4 | c | Shredded Monterey Jack cheese |
| 1/4 | c | Shredded Cheddar cheese |
| 1 | ts | Olive oil |
| 1/2 | ts | Chili powder |
Heat oven to 375øF.
Place chicken in 11"x7"x2" baking dish. Pour barbecue sauce over chicken. Bake, uncovered, basting occasionally, 45 minutes. Transfer chicken to plate to cool. Transver sauce to a large bowl. Set aside.
Meanwhile, prepare the Corn Relish and Avocado Salsa. Cover and refrigerate until ready to serve.
Increase oven temperature to 450øF.
When chicken is cool enough to handle, remove meat from bone. Add to sauce in bowl.
Place 1 tortilla on ungreased baking sheet. Sprinkle with half the cheeses. Top with half the chicken. Stack tortilla on top. Repeat with remaining cheeses and chicken mixture. Top with remaining tortilla. Brush top with oil. Sprinke with chili powder.
Bake for 8 to 10 minutes or until quesadilla is crispy and cheese is melted. Remove from oven. Let stand for 5 minutes for easier slicing. Cut into quarters. Serve with relish and salsa.
Corn Relish: Combine 1 cup fresh corn or frozen whole-kernel corn, thawed, 2 tb finely chopped red onion, 1 1/2 tb balsamic vinegar, 1 1/2 tb olive oil, 1 1/2 tb chopped fresh cilantro, 1 ts finely chopped, seeded jalapeno pepper, salt and pepper to taste in bowl.
Avocado Salsa: Combine 1 coarsely chopped avocado, 1 tb finely chopped red onion, 1 tb finely chopped, seeded ja;apeno pepper, 1 tb lime juice, t ts grated lime zest, salt and pepper to taste in bowl.
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