Barbecued Chicken Quesadilla W Corn Relish & Avocado Salsa
* exported from bigoven * 
 
 
recipe by :bobby flay and jack mcdavid 
serving size :1 
cuisine : 
main ingred. : 
categories :poultry grilling 
 
amount measure ingredient -- preparation method 
  --------------------------------
1 cup  new mexico style barbecue sauce --see * note
2   chicken breasts --skin removed
3 Tbsp  olive oil
3   sixinch flour tortillas
1/4 cup  grated monterey jack cheese
1/4 cup  grated white cheddar cheese
  salt --to taste
  freshly ground black pepper --to taste
1/4 cup  corn relish --see * note
1/4 cup  avocado salsa --see * note
 
* note: see the "new mexico style barbecue sauce", "corn relish" and 
"avocado salsa" recipes which are included in this collection. 
 
prepare a wood or 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 until done. 
when the chicken is cool enough 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 olive oil. grill for 3 
minutes on each side or until the tortillas are crisp and cheese is 
melted. cut into quarters and serve hot, garnished with the corn 
relish and avocado salsa. this recipe yields ? servings. 
 
recipe source: grillin' & chillin' with bobby flay and jack 
mcdavid http://www.foodtv.com 
formatted for mastercook by joe comiskey jpmd...@prodigy.com 
 
  per serving (excluding unknown items): 1453 calories; 95g fat (59.4%
  calories from fat); 122g protein; 23g carbohydrate; 2g dietary fiber;
  371mg cholesterol; 614mg sodium. exchanges: 17 1/2 lean meat; 8 fat; 1
1/2   other carbohydrates.
 
-- 
(ID: 5648) Mirror: rec.food.recipes: Fri, Oct 22, 2004


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