Ingredients

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

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

Directions

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.