| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Grilling, Poultry, Bar-b-q |
1 |
servings |
INGREDIENTS
| 1 |
c |
New Mexico Style Barbecue Sauce; see * Note |
| 2 |
|
Chicken breasts; skin removed |
| 3 |
tb |
Olive oil |
| 3 |
|
Six-inch flour tortillas |
| 1/4 |
c |
Grated Monterey Jack cheese |
| 1/4 |
c |
Grated White Cheddar cheese |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
| 1/4 |
c |
Corn Relish; see * Note |
| 1/4 |
c |
Avocado Salsa; see * Note |
INSTRUCTIONS
* 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
From the TV FOOD NETWORK - (Show # GR-3610 )
Recipe by: Bobby Flay and Jack McDavid
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