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BBQ Chicken Quesadilla with Grilled Tomato Salsa & Buttermilk Dressing

Serves: 8

4 chicken thighs, bone in (about 1 pound), skin removed
3 cups Mesa BBQ sauce, divided, or your favorite bbq sauce
Salt and freshly ground pepper
24 6 inch flour tortillas 
2 cups shredded Monterey Jack cheese
2 cups cup shredded white cheddar cheese
1 large red onion, thinly sliced
1/4 cup olive oil
2 tablespoons ancho chile powder

1. Preheat grill Place in a medium baking dish. Pour 2 cups of the barbecue sauce over chicken and let marinate for 2 hours in the refrigerator. Remove from marinade, season with salt and pepper to taste and grill for 7-8 minutes on both sides or until tender and cooked through. Transfer chicken to a plate and let cool.
2. When chicken is cool enough to handle, remove chicken from the bone and shred into pieces. Toss with the reserved 1 cup of bbq sauce. Place 8 tortilla on a flat surface and sprinkle with 2 tablespoons of each of the cheeses and onion slices. Top with some of 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 powder. Grill the quesadillas oil-side down for 3-4 minutes or until golden brown. Turn over and continue grilling until golden brown and the cheese has melted. 

Grilled Tomato Salsa
8 grilled plum tomatoes, coarsely chopped
1 jalapeno, finely chopped
4 cloves garlic, finely chopped
2 tablespoons balsamic vinaigrette
1/4 cup coarsely chopped cilantro
Salt and freshly ground pepper 

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

Buttermilk Dresssing
1/4 cup sour cream
1 cup buttermilk
2 cloves garlic, finely chopped
2 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
½ teaspoon cayenne pepper
Salt and freshly ground pepper

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.


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