Chevy's Mesquite-Grilled BBQ Chicken Quesadilla
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Mesquite Marinade
1/2 cup water
1teaspoon mesquite-flavored liquid smoke
dash ground black pepper
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Spicy BBQ Sauce
1/2 cup Bulls-Eye Original BBQ Sauce
1/4 teaspoon cayenne pepper
dash chili seasoning
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Quesadilla
1/3 cup sliced red peppers
1/3 cup sliced green peppers
1/3 cup Spanish onion
1 large (12 inch) flour tortillas
1 1/3 cup shredded Monterey Jack cheese
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Marinade:
Combine all the marinade ingredients in a bowl. Add chicken breast fillet to the marinade. Cover and marinate in refrigerator for 1 hour.
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Preheat grill to high.
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Spicy BBQ Sauce:
Mix all BBQ sauce ingredients in a small bowl. Set aside.
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Grill chicken 4-5 minutes or until done. Cut into bite-sized pieces.
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Spray a skillet with non-stick spray and heat over medium heat. Place a flour tortilla in the skillet and sprinkle 1/3 cup of cheese over half of the tortilla. Spoon half of the vegetables over the cheese and top veggies with half of the chicken.
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Spoon a portion of the BBQ sauce over the chicken. Sprinkle 1/3 cup of cheese over the chicken. Fold the other side of the tortilla over the filling, and press down slightly. Cook until cheese melts.
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Slide the quesadilla onto a plate and slice it into 4 pieces. Repeat with second tortilla. Serve with salsa, sour cream and guacamole, if desire.
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