BBQ Chicken Quesadilla with Smoked Tomato Relish and Buttermilk Dressing

Ingredients

• 2 tablespoons ancho chili powder 
• 3 tablespoons balsamic vinegar 
• 3 cups barbecue sauce divided store bought
• 0.8 cup buttermilk 
• 0.3 teaspoon ground pepper 
• 0.3 cup cilantro leaves coarsely chopped
• 24 6-inch flour tortilla ()
• 2 cloves garlic finely chopped
• 4 cloves garlic finely chopped
• 2 tablespoons juice of lime fresh
• 2 cups monterrey jack cheese shredded
• 0.3 cup olive oil 
• 8  plum tomatoes smoked cold coarsely chopped
• 1 large onion red thinly sliced
• 3 tablespoons onion red finely chopped
• 8 servings salt and pepper freshly ground
• 0.5  serrano chiles finely chopped
• 1 pound chicken thighs skinless
• 0.3 cup cream sour
• 2 cups cheddar cheese shredded white

Equipment

• baking sheet
• oven
• baking pan
• grill

Directions

1. Place in a medium baking dish.
2. Pour 2 cups of the barbecue sauce over chicken and let marinate for 2 hours in the refrigerator.
3. 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.
4. 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.
5. 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.
6. Brush the top of the tortillas with oil and sprinkle with the chili powder.
7. Place tortillas on a lightly oiled baking sheet and bake for 5 to 7 minutes or until golden brown and cheese has melted.
8. Mix all ingredients together and season with salt and pepper to taste.
9. Mix all ingredients together and season with salt and pepper to taste.
10. Place 1 quesadilla on each plate and cut into quarters. Top with a dollop of salsa and drizzle with the buttermilk dressing.