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Dilly of a Quesadilla

Submitted by: JustRightMenus


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


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



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


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.