TimWilson
3 years ago1,000+ Views
Bbq Chicken Quesadilla with Smoked Tomato Relish and Buttermilk Dressing
I thought you might enjoy this recipe from Food Network's In the Kitchen App. Bbq Chicken Quesadilla with Smoked Tomato Relish and Buttermilk Dressing http://www.foodnetwork.com/recipes/bobby-flay/bbq-chicken-quesadilla-with-smoked-tomato-relish-and-buttermilk-dressing-recipe.html Smoked Tomato Salsa: 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 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. 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 and 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 and freshly ground pepper
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