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BBQ chicken quesadilla
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| Ingredients | |
| 4 | chicken thighs, boned, (about 1 pound), skin removed |
| 3 cups | Mesa BBQ sauce or store bought, divided |
| Salt | |
| 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 |
| Smoked Tomato Salsa: | |
| 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 | |
| freshly ground pepper | |
| Buttermilk Dressing: | |
| 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 | |
| freshly ground pepper | |
Directions
Place in a medium baking dish. Pour 2 cups of the barbecue sauce over chicken and let marinate for 2 hours in the refrigerator. 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. Transfer chicken to a plate and let cool. Preheat oven to 450 degrees. When chicken is cool enough to handle, slice. Toss with the reserved 1 cup of bbq sauce. Place 8 tortillas on a flat surface and sprinkle with 2 tablespoons of each of the cheeses and onion slices. Top with some chicken. Stack another tortilla on top and repeat. Top with the remaining 8 tortillas. Brush the top of the tortillas with oil and sprinkle with the chili powder. Place tortillas on a lightly oiled baking sheet and bake for 5 to 7 minutes or until golden brown and cheese has melted.
For the Smoked Tomato Salsa: Mix all ingredients together and season with salt and pepper to taste.
For the Buttermilk Dressing: Mix all ingredients together and season with salt and pepper to taste.
To serve: Place 1 quesadilla on each plate and cut into quarters. Top with a dollop of salsa and drizzle with the buttermilk dressing.
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