| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Original, Southwester | 4 | Servings | |
INGREDIENTS
| 1/2 | Bottle Mesquite Barbecue Sauce | |
| 2 | Boned And Skinned Chicken Breast Halves | |
| 8 | Flour Tortillas, Homemade Or Purchase | |
| 1 | c | Jack Cheese, Shredded |
| 2 | c | Frozen Corn, Thawed |
| 1/8 | Red Bell Pepper, Minced | |
| 1/8 | Green Bell Pepper, Minced | |
| 1/8 | Jalapeno, Or More, Minced | |
| 1/8 | Onion, Minced | |
| Cilantro, Minced | ||
| Oil, Splash | ||
| Red Wine Vinegar, Splash | ||
| Salt And Pepper | ||
| Favorite Guacamole |
INSTRUCTIONS
CORN RELISH Slice chicken into strips. Marinate in barbecue sauce at least 2 hours. Grill using stove top gril or grill pan; set aside. Cool and shred or thinly slice then place in a heated oven to warm. Corn relish: Combine corn, peppers, onion, cilantro and jalapeno. Mix in oil and vinegar. Salt and pepper to taste. To assemble: Cook tortillas, if using fresh, or warm purchased tortillas. Place cheese, chicken, corn relish and guacamole in the center and roll. NOTES : Inspired by Grillin' and Chillin': Bbq Chicken Quesadilla with Corn Relish and Avocado Salsa. TNT shared by Sherilyn Schamber, CA, USA, July 1997 Recipe by: Sherilyn Schamber, Inspired by Grillin' and Chillin' Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherilyn Schamber <[email protected]> on Jul 09, 1997
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