Chevy's Mesquite Grilled BBQ Chicken Quesadilla
1/2 cup water
1teaspoon mesquite-flavored liquid smoke
dash ground black pepper
Spicy BBQ Sauce
1/2 cup Bulls-Eye Original BBQ Sauce
1/4 teaspoon cayenne pepper
dash chili seasoning
1/3 cup sliced red peppers
1/3 cup sliced green peppers
1/3 cup Spanish onion
1 large (12 inch) flour tortillas
1 1/3 cup shredded Monterey Jack cheese
To make the Marinade: Combine all the marinade ingredients in a bowl. Add chicken breast fillet to the marinade. Cover and marinate in refrigerator for 1 hour. Preheat grill to high.
Spicy BBQ Sauce: Mix all BBQ sauce ingredients in a small bowl. Set aside.
Cook the Quesadillas: Grill chicken 4-5 minutes or until done. Cut into bite-sized pieces.Spray a skillet with non-stick spray and heat over medium heat. Place a 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 and top veggies with half of the chicken. Spoon a portion of the BBQ sauce over the chicken. Sprinkle 1/3 cup of cheese over the chicken. Fold the other side of the tortilla over the filling, and press down slightly. Cook until cheese melts.
Slide the quesadilla onto a plate and slice it into 4 pieces. Repeat with second tortilla. Serve with salsa, sour cream and guacamole, if desire.