BBQ Chicken Quesadilla with Smoked Tomato Relish and Buttermilk Dressing

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  • Total: 2 hr 55 min
  • Prep: 2 hr 10 min
  • Cook: 45 min
  • Yield: 8 servings
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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

  1. 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.
  2. For the Smoked Tomato Salsa: Mix all ingredients together and season with salt and pepper to taste.
  3. For the Buttermilk Dressing: Mix all ingredients together and season with salt and pepper to taste.
  4. To serve: Place 1 quesadilla on each plate and cut into quarters. Top with a dollop of salsa and drizzle with the buttermilk dressing.