Title: Barbecued chicken quesadilla with corn relish and avocado
 Categories: 
      Yield: 4 Servings
 
      1 c  New Mexico Style Barbecue
           Sauce, recipe follows
      2    Chicken breasts, skin
           Removed
      3 tb Olive oil
           Three 6-inch flour
           Tortillas
    1/4 c  Grated Monterey Jack cheese
    1/4 c  Grated White Cheddar cheese
           Salt and pepper
    1/4 c  Corn Relish, recipe follows
    1/4 c  Avocado Salsa, recipe
           Follows
 
  Prepare a wood or charcoal grill and let it burn down to embers.
  
  Brush the barbecue sauce on the chicken and season to taste with salt
  and pepper. Grill the chicken for 4 minutes on each side or until
  done. When the chicken is cool enough to handle pick the meat of the
  bones and set aside.
  
  Place 2 tortillas on an ungreased baking sheet. Spread 1/2 of the
  cheeses and the chicken on each tortilla and season to taste with
  salt and pepper. Stack the 2 layers, cover with the remaining
  tortilla. Brush the tortilla lightly with olive oil. Grill for 3
  minutes on each side or until the tortillas are crisp and cheese is
  melted.
  
  Cut into quarters and serve hot, garnished with the salsa and relish.