BBQ Chicken Quesadilla and Corn Relish
1 cup New Mexico Style BBQ Sauce
2 chicken breast, skin removed
3 tablespoons olive oil
3 corn tortillas
1/4 cup grated Monterey jack cheese
1/4 cup grated white cheddar
1/4 cup corn relish (recipe follows)
1/4 cup avocado salsa (recipe follows)
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 minutes 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 salsa and relish.
Corn Relish
1 cup grilled corn kernels
1 red bell pepper, finely diced
1 green pepper, finely diced
2 tablespoons finely diced red onion
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons coarsely chopped cilantro
1/2 jalapeno minced
1 1/2 tablespoons olive oil
Salt and freshly ground pepper to taste
Remove all silk and all but one layer of husk. Dip into water (do not soak), and then grill. Cur off corn kernels and combine with the peppers, onion, vinegar, cilantro, jalapeno, and oil in a bowl and season to taste with salt and pepper. Yield: about 2 cups
Avocado Salsa
1 ripe Haas avocado, coarsely chopped
1 tablespoon finely diced red onion
1 tablespoon mince jalapeno
2 tablespoons fresh lime juice
Combine all of the ingredients in a bowl and season to taste with salt and pepper.
Hot off the Grill, Bobby Flay
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