BBQ Chicken Quesadilla with Smoked Tomato Relish and Buttermilk Dressing

Name: BBQ Chicken Quesadilla with Smoked Tomato Relish and Buttermilk Dressing
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 Tbsps ancho chile powder; 3 Tbsps balsamic vinegar; 710 milliliters Mesa BBQ sauce or store bought, divided; 177 milliliters buttermilk; 0 teaspoons cayenne pepper; 59 milliliters coarsely chopped cilantro; 24 6-inchs (6-inch) flour tortillas; 2 cloves garlic, finely chopped; 4 cloves garlic, finely chopped; 2 Tbsps fresh lime juice; 473 milliliters shredded Monterey Jack cheese; 59 milliliters olive oil; 8 cold smoked plum tomatoes, coarsely chopped; 1 large red onion, thinly sliced; 3 Tbsps finely chopped red onion; 8 servings Salt and freshly ground pepper; 1 serrano chile, finely chopped; 454 grams chicken thighs, boned (about , skinless; 59 milliliters sour cream; 473 milliliters shredded white cheddar cheese

BBQ Chicken Quesadilla with Smoked Tomato Relish and Buttermilk Dressing might be a good recipe to expand your hor d'oeuvre repertoire. One serving contains 988 calories, 43g of protein, and 47g of fat. This recipe serves 8. This recipe covers 33% of your daily requirements of vitamins and minerals. If you have ancho chile powder, cilantro, cream, and a few other ingredients on hand, you can make it. To use up the buttermilk you could follow this main course with the Buttermilk Pie as a dessert. It is a rather pricey recipe for fans of Mexican food. From preparation to the plate, this recipe takes approximately 2 hours and 55 minutes.

Instructions

Place in a medium baking dish.

Equipment you will use

Baking Pan

Pour 2 cups of the barbecue sauce over chicken and let marinate for 2 hours in the refrigerator.

Ingredients you will need

Barbecue Sauce

Whole Chicken

Remove from marinade, season with salt and pepper to taste and grill for 7 to 8 minutes on both sides or until tender and cooked through.

Ingredients you will need

Salt And Pepper

Marinade

Equipment you will use

Grill

Transfer chicken to a plate and let cool. Preheat oven to 450 degrees. When chicken is cool enough to handle, slice. Toss with the reserved 1 cup of bbq sauce.

Ingredients you will need

Barbecue Sauce

Whole Chicken

Equipment you will use

Oven

Place 8 tortillas on a flat surface and sprinkle with 2 tablespoons of each of the cheeses and onion slices. Top with some chicken. Stack another tortilla on top and repeat. Top with the remaining 8 tortillas.

Ingredients you will need

Tortilla

Whole Chicken

Onion

Brush the top of the tortillas with oil and sprinkle with the chili powder.

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Chili Powder

Tortilla

Cooking Oil

Place tortillas on a lightly oiled baking sheet and bake for 5 to 7 minutes or until golden brown and cheese has melted.

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Tortilla

Cheese

Equipment you will use

Baking Sheet

Oven

Mix all ingredients together and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Mix all ingredients together and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Place 1 quesadilla on each plate and cut into quarters. Top with a dollop of salsa and drizzle with the buttermilk dressing.

Ingredients you will need

Buttermilk

Salsa

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Concha y Toro Marques de Casa Concha Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 26 dollars.