Recipe Categories
Tex Mexican
Poultry Quesadillas

James's Chicken Thighs Tomato Salsa Buttermilk Dressing

4 x boneless chicken thighs - (abt 1 lb) skin removed
3 cup Mesa BBQ Sauce (see recipe),
    (or use store bought)
    Salt to taste
    Freshly-ground black pepper to taste
24 x flour tortillas - (6" dia)
2 cup shredded Monterey Jack cheese
2 cup shredded white cheddar cheese
1 lrg red onion thinly sliced
1/4 cup olive oil
2 tbl ancho chile powder
SMOKED TOMATO SALSA
8 x cold smoked plum tomatoes coarsely chopped
1/2 x serrano chile finely chopped
4 x garlic cloves finely chopped
3 tbl balsamic vinegar
1/4 cup coarsely-chopped cilantro
    Salt to taste
    Freshly-ground black pepper to taste
BUTTERMILK DRESSING
1/4 cup sour cream
3/4 cup buttermilk
2 x garlic cloves finely chopped
3 tbl finely-chopped red onion
2 tbl fresh lime juice
1/4 tsp cayenne pepper
    Salt to taste
    Freshly-ground black pepper to taste

 Method :
Place in a medium baking dish. 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 and grill for 7 to 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. Toss with the reserved 1 cup of bbq sauce.
Place 8 tortillas on a flat surface and sprinkle with 2 tablespoons of each of the cheeses and onion slices. Top with some chicken. Stack another tortilla on top and repeat. Top with the remaining 8 tortillas. 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 to 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.
For the Buttermilk Dressing: Mix all ingredients together and season with salt and pepper to taste.
To serve: Place 1 quesadilla on each plate and cut into quarters. Top with a dollop of salsa and drizzle with the buttermilk dressing.
This recipe yields 8 servings.