MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chevys Mesquite-Grilled Bbq Chicken Quesadilla
Categories: Appetizer, Chicken, Copycat, Mexican
Yield: 4 Servings

MMMMM---------------------MESQUITE MARINADE--------------------------
1/2 c Water
1 ts Mesquite-flavored liquid
- smoke
1/2 ts Salt
1 ds Ground black pepper

MMMMM----------------------SPICY BBQ SAUCE---------------------------
1/2 c Bull's-Eye Original BBQ
- Sauce
1/4 ts Cayenne pepper
1 ds Chili powder

MMMMM-------------------------QUESADILLA------------------------------
1 Chicken breast; boneless
1/3 c Red bell pepper; sliced
1/3 c Green bell pepper; sliced
1/3 c Spanish onion; sliced
2 lg Fat-free flour tortillas
- (12")
1 1/3 c Monterey Jack cheese;
- shredded

With this secret recipe from the latest TSR low-lat book, it isn't
necessary to cook the chicken over a mesquite grill as they do in the
restaurant chain. Sure, you could get some mesquite wood chips and
throw 'em on your barbecue or you can use that charcoal that has
mesquite in it. But an easier way to get the flavor of
mesquite--especially if all you've got is a gas grill--is to soak the
chicken in a marinade made with mesquite-flavored liquid smoke. In
the restaurant these puppies are made with red chili tortillas. Since
these type of tortillas can be a drag to track down, especially in
fat-free versions, we'll use plain fat-free tortillas for our tasty
reduced-fat clone.

Prepare the marinade by combining the ingredients in a medium bowl.
Add chicken breast fillet to the bowl, cover, and chill for 1 hour.

When the chicken is finished marinating, preheat your grill to high
temperature.

As grill is heating, prepare the spicy BBQ sauce by mixing the
ingredients in a small bowl.

Throw the chicken on the grill and cook it for 4 to 5 minutes per
side or until it's done. When the chicken is done cooking, chop it
into bite-size pieces.

Spray a light coating of nonstick cooking spray on a medium skillet
over medium heat. Saut the sliced peppers and onion in the pan for 4
to 5 minutes or until the vegetables start to brown.

Set a large skillet over medium/low heat.

Put one 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, followed by half of the chicken.

Spoon a generous portion of the spicy BBQ sauce over the chicken,
followed by another 1/3 cup of cheese.

Fold the other side of the tortilla over the filling, and press down
so that it stays in place.

By this time, the cheese on the bottom should be melted. If not, wait
another minute or so, then flip the quesadilla over and heat for
another couple minutes or until all of the cheese has melted.

Slide the quesadilla onto a plate and slice it into 4 pieces. Repeat
for the second quesadilla and serve immediately with salsa on the
side.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
Chevys#253#040Mesquite-Grilled#040BBQ#040Chicken#040Quesadilla#253.txt

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