Chicken and Avocado Quesadillas with Blueberry Salsa and Blueberry Balsamic Barbeque Sauce

19 06 2010
Now I never cook with chicken but I was trying to think of an easy recipe to show the goodness of this barbecue sauce at a food demo. So I gave into the Fathers who may want meat for their Father’s Day. I was on a roll to see how many recipes I could come up with to utilize my new favorite EVOO Wild Blueberry Balsamic Vinegar. I made the barbecue sauce to use as a traditional barbecue sauce, but I also thought it might go nicely with chicken quesadillas. I was right. This dish was well received at my demo today at EVOO Marketplace. This dish could also be made using grilled swordfish or even tuna.

Serves 4

1 rotiserrie chicken, meat removed from the bones and shredded

2 cups shredded Monterey Jack cheese

2 avocado, sliced

1 cup of  Blueberry Balsamic Barbeque Sauce (see recipe page)

Blueberry Salsa:

2 cups blueberries

1/2 medium red onion, minced

1 jalapeno, minced

1 red bell pepper, diced

3 tbsp fresh cilantro, minced

2 tbsp fresh lime juice

sea salt and pepper to taste

EVOO Wild Blueberry Balsamic Vinegar, to taste

8 whole wheat tortillas

For the salsa: Coarsely chop 1 cup of the blueberries then combine all the rest of the ingredients in a bowl. Add enough of the Balsamic Vinegar to subtly taste its sweet acidity and the subtle flavor of the blueberries.

For the quesadilla: Lay out a tortilla on a flat surface. Spread 2 tbsp of the barbeque sauce on the tortilla. Layer on chicken, avocado and cheese. Top with a second tortilla. Repeat with remaining tortillas. Cook the quesadillas on a griddle or hot fry pan brushed with a little olive oil. Cut the quesadillas into wedges. Serve with a the salsa on top.


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