Dilly of a Quesadilla
Submitted by: JustRightMenus
Description:
The barbecue sauce is a strange ingredient for Mexican food, but it's quite good.
Servings: 4
Categories: Mexican, chicken, easy, quick
From the kitchen of:
Rachael Ray: 30-Minute Meals (Lake Isle Press, 1998), page 100
Ingredients
2 pieces boneless, skinless chicken breasts
1/2 pound chorizo (Spanish smoked sausage) or substitute andouille, linguica, or spicy kielbasa
1 TB smoky barbecue sauce
8 large flour tortillas
12 oz shredded Mexican cheese blend
Salsa
6 firm plum tomatoes, diced
1/4 medium white onion, chopped fine
a palmful cilantro leaves, finely chopped
1 serrano pepper, seeded and minced OPTIONAL
coarse salt, to taste
Directions
Combine all salsa ingredients.
Heat griddle or nonstick skillet to high. Cook chicken and chorizo for 4 minutes on each side. Remove from heat. Dice chorizo and chicken.
Coat the chicken by combining it with barbecue sauce in a smal bowl.
Wipe off griddle and return to medium-high heat. Blister each tortilla for 30 seconds on the first side, then flip.
Place a little chicken, chorizo and cheese on 1/2 of the tortilla's surface. Fold the flap formed over the top of the meat and cheese. Press down with a spatula. Flip the half-moon shaped quesadilla over and cook for another 30 seconds. Remove.
Cut each quesadilla into 4 wedges and top with a sprinkle of salsa. Repeat.
Each quesadilla should only be on the grill for 2 minutes or so.
Makes 8 quesadillas.