Rigatoni with Chicken Thighs

Try this recipe for great barbecue flavour without firing up the barbecue! Serve any extra salsa with some chips, and you have a complete lunch.
Directions for: Bbq Chicken Quesadilla with Smoked Tomato Relish and Buttermilk Dressing

Ingredients

4 chicken thighs (about 1 lbs), boned, skin removed

3 cups Mesa BBQ sauce or store-bought, divided

Salt and freshly ground pepper

24 (6-inch) flour tortillas

2 cups shredded Monterey Jack cheese

2 cups shredded white cheddar cheese

1 large red onion, thinly sliced

cup olive oil

2 Tbsp ancho chile powder

Smoked Tomato Salsa

8 cold smoked plum tomatoes, coarsely chopped

serrano chile, finely chopped

4 cloves garlic, finely chopped

3 Tbsp balsamic vinegar

cup cilantro, coarsely chopped

Salt and freshly ground pepper

Buttermilk Dressing

cup sour cream

cup buttermilk

2 cloves garlic, finely chopped

3 Tbsp finely chopped red onion

2 Tbsp fresh lime juice

tsp cayenne pepper

Salt and freshly ground pepper

Directions

1. Place in a medium baking dish. Pour 2 cups of the barbecue sauce over chicken and let marinate for 2 hours in the refrigerator.

2. 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. Transfer chicken to a plate and let cool. Preheat oven to 450F.

3. When chicken is cool enough to handle, slice. Toss with the reserved 1 cup of bbq sauce. 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. Brush the top of the tortillas with oil and sprinkle with the chili powder. Place tortillas on a lightly oiled baking sheet and bake for 5 to 7 minutes or until golden brown and cheese has melted.

Smoked Tomato Salsa

1. Mix all ingredients together and season with salt and pepper to taste.

Buttermilk Dressing

1. Mix all ingredients together and season with salt and pepper to taste.

2. Place 1 quesadilla on each plate and cut into quarters. Top with a dollop of salsa and drizzle with the buttermilk dressing.

See more: Chicken, Poultry, Cheese, Vegetables, Appetizer, Lunch, Dinner