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Ingredientes
- 4 x boneless chicken thighs - (abt 1 lb) skin removed
- 3 c. Mesa BBQ Sauce (see recipe), (or possibly use store bought) Salt to taste Freshly-grnd black pepper to taste
- 24 x flour tortillas - (6" dia)
- 2 c. shredded Monterey Jack cheese
- 2 c. shredded white cheddar cheese
- 1 lrg red onion thinly sliced
- 1/4 c. extra virgin olive oil
- 2 Tbsp. ancho chile pwdr
- 8 x cool smoked plum tomatoes coarsely minced
- 1/2 x serrano chile finely minced
- 4 x garlic cloves finely minced
- 3 Tbsp. balsamic vinegar
- 1/4 c. coarsely-minced cilantro Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. lowfat sour cream
- 3/4 c. buttermilk
- 2 x garlic cloves finely minced
- 3 Tbsp. finely-minced red onion
- 2 Tbsp. fresh lime juice
- 1/4 tsp cayenne pepper Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Place in a medium baking dish. Pour 2 c. of the barbecue sauce over chicken and let marinate for 2 hrs in the refrigerator.
- Remove from marinade, season with salt and pepper to taste and grill for 7 to 8 min on both sides or possibly till tender and cooked through. Transfer chicken to a plate and let cold.
- Preheat oven to 450 degrees.
- When chicken is cold sufficient to handle, slice. Toss with the reserved 1 c. of bbq sauce.
- Place 8 tortillas on a flat surface and sprinkle with 2 Tbsp. 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. Brush the top of the tortillas with oil and sprinkle with the chili pwdr.
- Place tortillas on a lightly oiled baking sheet and bake for 5 to 7 min or possibly till golden and cheese has melted.
- For the Smoked Tomato Salsa: Mix all ingredients together and season with salt and pepper to taste.
- For the Buttermilk Dressing: Mix all ingredients together and season with salt and pepper to taste.
- To serve: Place 1 quesadilla on each plate and cut into quarters. Top with a dollop of salsa and drizzle with the buttermilk dressing.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 8 servings | |
| Calories 375 | |
| Calories from Fat 265 | 71% |
| Total Fat 29.86g | 37% |
| Saturated Fat 14.24g | 57% |
| Trans Fat 0.05g | |
| Cholesterol 78mg | 26% |
| Sodium 380mg | 16% |
| Potassium 317mg | 9% |
| Total Carbs 7.61g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 5.13g | 3% |
| Protein 19.58g | 31% |
