1/2 Bottle Mesquite Barbecue Sauce
2 Boned And Skinned Chicken Breast Halves
8 Flour Tortillas, Homemade Or Purchase
1 cup Jack Cheese, Shredded
CORN RELISH
2 cup 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
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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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