Bbq Chicken Quesadilla with Smoked Tomato Relish and Buttermilk Dressing Recipe

Name: Bbq Chicken Quesadilla with Smoked Tomato Relish and Buttermilk Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken thighs, boned (about 1 pound), skin removed; 3 cups Mesa BBQ sauce or store bought, divided; Salt and freshly ground pepper; 24 (6-inch) flour tortillas; 2 cups shredded Monterey Jack cheese; 2 cups shredded white cheddar cheese; 1 large red onion, thinly sliced; 1/4 cup olive oil; 2 tablespoons ancho chile powder; 8 cold smoked plum tomatoes, coarsely chopped; 1/2 serrano chile, finely chopped; 4 cloves garlic, finely chopped; 3 tablespoons balsamic vinegar; 1/4 cup coarsely chopped cilantro; Salt and freshly ground pepper; 1/4 cup sour cream; 3/4 cup buttermilk; 2 cloves garlic, finely chopped; 3 tablespoons finely chopped red onion; 2 tablespoons fresh lime juice; 1/4 teaspoon cayenne pepper; Salt and freshly ground pepper

Servings: persons

4 chicken thighs, boned (about 1 pound), skin removed
3 cups Mesa BBQ sauce or store bought, divided
Salt and freshly ground pepper
24 (6-inch) flour tortillas
2 cups shredded Monterey Jack cheese
2 cups shredded white cheddar cheese
1 large red onion, thinly sliced
1/4 cup olive oil
2 tablespoons ancho chile powder
8 cold smoked plum tomatoes, coarsely chopped
1/2 serrano chile, finely chopped
4 cloves garlic, finely chopped
3 tablespoons balsamic vinegar
1/4 cup coarsely chopped cilantro
Salt and freshly ground pepper
1/4 cup sour cream
3/4 cup buttermilk
2 cloves garlic, finely chopped
3 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper

1
Place in a medium baking dish.
2
Pour 2 cups of the barbecue sauce over chicken and let marinate for 2 hours in the refrigerator.
3
Remove from marinade, season with salt and pepper to taste and grill for 7 to 8 minutes on both sides or until tender and cooked through.
4
Transfer chicken to a plate and let cool.
5
Preheat oven to 450 degrees.
6
When chicken is cool enough to handle, slice.
7
Toss with the reserved 1 cup of bbq sauce.
8
Place 8 tortillas on a flat surface and sprinkle with 2 tablespoons of each of the cheeses and onion slices.
9
Top with some chicken.
10
Stack another tortilla on top and repeat.
11
Top with the remaining 8 tortillas.
12
Brush the top of the tortillas with oil and sprinkle with the chili powder.
13
Place tortillas on a lightly oiled baking sheet and bake for 5 to 7 minutes or until golden brown and cheese has melted.
14
For the Smoked Tomato Salsa: Mix all ingredients together and season with salt and pepper to taste.
15
For the Buttermilk Dressing: Mix all ingredients together and season with salt and pepper to taste.
16
To serve: Place 1 quesadilla on each plate and cut into quarters.
17
Top with a dollop of salsa and drizzle with the buttermilk dressing.

3347

kcal

Calories

105

Fat

472

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 chicken thighs, boned (about 1 pound), skin removed, 3 cups Mesa BBQ sauce or store bought, divided, Salt and freshly ground pepper, 24 (6-inch) flour tortillas, and more.

Yes, Bbq Chicken Quesadilla with Smoked Tomato Relish and Buttermilk Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bbq Chicken Quesadilla with Smoked Tomato Relish and Buttermilk Dressing

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