| 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
<sherschm@concentric.net> on Jul 09, 1997
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