Paraduxx Recipes
BBQ Chicken Quesadilla with Roasted Tomato Salsa
Serves 6 as an appetizer
- 4 boneless chicken thighs, skin removed
- 3 c. bbq sauce (see below)
- kosher salt
- freshly ground black pepper
- 6 12-inch flour tortillas
- 2 c. shredded Monterey jack cheese
- 2 c. shredded white cheddar cheese
- 1 large red onion, thinly sliced
- 1/4 c. olive oil
- 2 T. Ancho chile powder
- Roasted tomato salsa (see below)
- Cilantro leaves
BBQ Sauce
- 28 oz. tomato ketchup
- 1/2 c. bourbon
- 1 T. molasses
- 1 T. whole grain mustard
- 2 cloves garlic, finely chopped
- 1/2 c. chopped yellow onion
- 1/2 c. firmly packed light brown sugar
- 1 t. hot pepper sauce
- 1 t. worchestershire sauce
- 1/2 t. kosher salt
- 1/2 t. cayenne pepper
- 1 T. peeled and grated fresh ginger
Roasted Tomato Salsa
- 8 fresh roma or plum tomatoes, halved lengthwise and seeded
- 1/2 Serrano chile, finely chopped
- 4 cloves garlic, finely chopped
- 3 T. balsamic vinegar
- 2 T. olive oil
- 1/4 c. coarsely chopped fresh cilantro
- kosher salt
- freshly ground black pepper
- For BBQ Sauce - Combine all of the ingredients in a food processor or blender and process about 30 seconds. Scrape down sides of bowl with a rubber spatula and process again until smooth. Set aside until ready to use. (Makes 4 cups)
- For Roasted Tomato Salsa - Preheat oven to 300°. Arrange tomato halves cut side up on a baking rack over a baking sheet. Bake 1 hour. Let cool. When tomatoes are cool enough to handle, coarsely chop. Put tomatoes in a bowl and combine with all remaining ingredients. Season to taste with salt and pepper. Set aside until ready to use.
- Place chicken thighs in glass baking dish. Pour 2 cups of the bbq sauce over chicken and let marinate for 2 hours covered in the refrigerator. Remove from marinade and pat dry; season with salt and pepper. Grill for 7-8 minutes on both sides, or until tender and cooked through. Transfer chicken to a plate and let cool.
- Preheat oven to 450°. When chicken is cool enough to handle, shred into small pieces. Toss with reserved 1 c. bbq sauce.
- Arrange three tortillas on a lightly oiled baking sheet. Sprinkle evenly with equal amounts of cheeses and onion slices. Top with equal amounts of chicken. Top each with a tortilla. Brush the top of tortillas with oil and sprinkle with chile powder. Bake in oven for 5-7 minutes until golden brown and cheese has melted. Cut each tortilla into six equal triangle pieces.
Serving Suggestion: place three pieces quesadilla on each plate. Top with dollop of salsa and cilantro sprig.
