1/2 Bottle Mesquite Barbecue Sauce
2 Boned And Skinned Chicken Breast Halves
8 Flour Tortillas — Homemade Or Purchase
1 C Jack Cheese — Shredded
Corn Relish: 2 C Frozen Corn — Thawed
1/8 Red Bell Pepper — Minced
1/8 Green Bell Pepper — Minced
1/8 Jalapeno — Or More, Minced
1/8 Onion — Minced
Cilantro — Minced Oil — Splash Red Wine Vinegar — Splash Salt And Pepper Favorite Guacamole
Slice chicken into strips. Marinate in barbecue sauce at least 2 hours.
Grill using stove top gril or grill pan; set aside. Cool and shred or thinly slice then place in a heated oven to warm.
Corn relish: Combine corn, peppers, onion, cilantro and jalapeno. Mix in oil and vinegar. Salt and pepper to taste.
To assemble: Cook tortillas, if using fresh, or warm purchased tortillas. Place cheese, chicken, corn relish and guacamole in the center and roll.
NOTES : Inspired by Grillin’ and Chillin’: Bbq Chicken Quesadilla with Corn Relish and Avocado Salsa.
TNT shared by Sherilyn Schamber, CA, USA, July 1997