BBQ chicken quesadillas

singram

We had bbq chicken quessadillas tonight that were superb (if I do say so myself [p]I did a slight variation on a recipe from Bobby Flay.[p]I started by smoking 5 plum tomatoes and an onion for about an hour at 225*, cut in half, rubbed with olive oil, salt and pepper, indirect.[p]I then grilled 2 skinless chicken thighs that had marinated in bbq sauce at about 375* direct till they reached 165*. At the same time I roasted a bell pepper till the skin was nearly all black.[p]Brought all that inside, cut up the tomatoes, onion and bell pepper. Added a jalapeno pepper, 4 cloves of thinly sliced garlic and about 3 Tbsp. of balsamic vinegar to make the salsa.[p]Cut up the chicken, put it on tortillas with cheddar and monterey jack cheese, and some thinly sliced onion. Added another tortilla and another layer of the same. Added the third tortilla, brushed on a little bit of vegetable oil and sprinkled on some Ancho chile powder. Put all that on the pizza stone at about 475* till the cheese had melted and the edges were just getting golden.[p]Brought it back in, cut it in quarters, served it with the salsa and a little buttermilk/sourcream sauce that consisted of 1/4 cup sour cream, 3/4 cup buttermilk, juice of half a lime, 4 cloves of garlic chopped fine, half a small onion chopped fine, a tsp. of paprika.[p]They were delicious.

QBabe

Hey Steve...[p]That sounds wonderful...Larry has done some pulled pork quesadillas, but I haven't played with them at all yet. I've got a great chicken/black bean/avacado one I do that would probably be pretty good...[p]Maybe this weekend sometime. Thanks for the inspiration![p]Cheers,
Tonia
:~)

Unknown

singram,
right up my alley man, next time roast that jellopinyo tooo.

Buck Shot

singram,[p]Sounds like a rockin' combo. I am now hungry, at work and am far from the egg. Oh the burdens we must bare.