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


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Mew Mexico style grill sauce -- see * note
   2                    chicken breasts -- skin removed
   3      tablespoons   olive oil
   3                    six-inch flour tortillas
     1/4  cup           grated Monterey Jack cheese
     1/4  cup           grated white cheddar cheese
                        salt -- to taste
                        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