Grilled Chicken Quesadilla with Corn Relish and Avocado Salsa
Course : Grilling
Serves: 4


1 cup Mew Mexico style grill sauce -- see * note
2 medium chicken breasts -- skin removed
3 tablespoons olive oil
3 tortillas six-inch flour tortillas
1/4 cup grated Monterey Jack cheese
1/4 cup grated white cheddar cheese
1 teaspoon salt -- to taste
1 teaspoon freshly ground black pepper -- to taste
1/4 cup corn relish -- see * note
1/4 cup avocado salsa -- see * note


* Note: See the "New Mexico Style Grill 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 grill 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. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3610