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Categories:
chicken BBQ sauce salt flour tortillas shredded monterey shredded white Cheddar cheese red onion olive oil ancho chile powder tomatoes serrano chile garlic balsamic vinegar cilantro salt sour cream buttermilk garlic red onion lime juice cayenne pepper salt
Viewed: 87 - Published at: 2 years agoIngredients
- 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
Method
- 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.
