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Recipe Name: Barbecued Chicken Quesadilla W Corn Relish And Avocado Sa Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) New Mexico Style Barbecue
Sauce see * Note
2 Chicken breasts, skin
3 Tablespoon(s) Olive oil
3 Six-inch flour tortillas
1/4 Cup(s) Grated monterey jack cheese
1/4 Cup(s) Grated white cheddar cheese
Salt, to taste
Freshly ground black pepper
to taste
1/4 Cup(s) Corn Relish, see * Note
1/4 Cup(s) Avocado Salsa, see * Note
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 Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1322
Calories From Fat: 601
Total Fat: 67.8g
Cholesterol: 317.5mg
Sodium: 1356.2mg
Potassium: 1061.5mg
Carbohydrates: 49.9g
Fiber: 2.4g
Sugar: 4.4g
Protein: 121.4g

Scale this recipe to Servings [?]