Barbecued Chicken Quesadilla With Corn Relish And Avocado Salsa Recipe
Servings: 1
Ingredients
- 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.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 408g | |
| Calories 994 | |
| Calories from Fat 670 | 67% |
| Total Fat 75.14g | 94% |
| Saturated Fat 18.44g | 74% |
| Trans Fat 0.33g | |
| Cholesterol 203mg | 68% |
| Sodium 559mg | 23% |
| Potassium 750mg | 21% |
| Total Carbs 11.84g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 6.25g | 4% |
| Protein 66.02g | 106% |
