Make me a quesadilla - part 2

Here is part 2 of "Make me a quesadilla" (part 1) and this one isn't oozing with cheese either!
This year, we only went camping one time so I wanted to make sure we made something really good, yet still try to keep it simple. I ended up making Bobby Flay's quesadilla recipe. What's camping friendly about this recipe is that you can do a lot of the prep at home and it only takes a single, small burner to cook (if you didn't want to make over a fire).

Bbq Chicken Quesadilla with Smoked Tomato Relish and Buttermilk Dressing

via foodnetwork.com

4 chicken thighs, boned (about 1 lbs), skin removed
3 cups Mesa BBQ sauce or store bought, divided
Salt and freshly ground pepper
24 (6-inch) flour tortillas
2 cups shredded Monterey Jack cheese
2 cups shredded white cheddar cheese
1 large red onion, thinly sliced
1/4 cup olive oil
2 Tbs ancho chile powder

Smoked Tomato Salsa
8 cold smoked plum tomatoes, coarsely chopped
1/2 serrano chile, finely chopped
4 cloves garlic, finely chopped
3 Tbs balsamic vinegar
1/4 cup coarsely chopped cilantro
Salt and freshly ground pepper

Buttermilk Dressing
1/4 cup sour cream
3/4 cup buttermilk
2 cloves garlic, finely chopped
3 Tbs finely chopped red onion
2 Tbs fresh lime juice
1/4 tsp cayenne pepper
Salt and freshly ground pepper

  • Place chicken in a medium baking dish. - I used a large plastic sealable bag
  • 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.
  • Grill for 7-8 minutes on both sides or until tender and cooked through.
  • Transfer chicken to a plate and let cool. Preheat oven to 450 degrees.
  • When chicken is cool enough to handle, slice. - I shredded the chicken
  • Toss with the reserved 1 cup of bbq sauce.
  • Place 8 tortillas on a flat surface and sprinkle with 2 Tbs of each of the cheeses and onion.
  • Top with some chicken.
  • Stack another tortilla on top and repeat. 
  • Brush the top of the tortillas with oil and sprinkle with the chili powder.
  • Place tortillas on a lightly oiled baking sheet and bake for 5-7 minutes or until golden brown and cheese has melted. 
  • For the smoked tomato salsa mix all ingredients together and season with salt and pepper to taste. - I used store-bought tomatillo salsa
  • For the buttermilk dressing, mix all ingredients together and season with salt and pepper to taste. - I used store-bought dressing
  • To serve, place 1 quesadilla on each plate and cut into quarters. Top with a dollop of salsa and drizzle with the buttermilk dressing.
To make this camping friendly, I packed the cheese, onions, and cooked chicken in separate containers. Then, I just assembled the quesadillas at the campsite. If you don't want to use store-bought salsa and dressing, then you can make those ahead of time as well. Either way, don't skip this part and use a traditional, red salsa. The mixture of buttermilk dressing and tomatillo salsa was so good it should not be missed!

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