Make me a quesadilla - part 2

Here is part 2 of "Make me a quesadilla" (part 1) and this one isn't oozing with cheese either!
This year, we only went camping one time so I wanted to make sure we made something really good, yet still try to keep it simple. I ended up making Bobby Flay's quesadilla recipe. What's camping friendly about this recipe is that you can do a lot of the prep at home and it only takes a single, small burner to cook (if you didn't want to make over a fire).

Bbq Chicken Quesadilla with Smoked Tomato Relish and Buttermilk Dressing
via foodnetwork.com

Chicken

4 chicken thighs, boned (about 1 lbs), 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
1/4 cup olive oil
2 Tbs ancho chile powder


Smoked Tomato Salsa
8 cold smoked plum tomatoes, coarsely chopped
1/2 serrano chile, finely chopped
4 cloves garlic, finely chopped
3 Tbs balsamic vinegar
1/4 cup coarsely chopped cilantro
Salt and freshly ground pepper

Buttermilk Dressing
1/4 cup sour cream
3/4 cup buttermilk
2 cloves garlic, finely chopped
3 Tbs finely chopped red onion
2 Tbs fresh lime juice
1/4 tsp cayenne pepper
Salt and freshly ground pepper

• Place chicken in a medium baking dish. - I used a large plastic sealable bag
• Pour 2 cups of the barbecue sauce over chicken and let marinate for 2 hours in the refrigerator.
• Remove from marinade, season with salt and pepper to taste.
• Grill for 7-8 minutes on both sides or until tender and cooked through.
• Transfer chicken to a plate and let cool. Preheat oven to 450 degrees.
• When chicken is cool enough to handle, slice. - I shredded the chicken
• Toss with the reserved 1 cup of bbq sauce.
• Place 8 tortillas on a flat surface and sprinkle with 2 Tbs of each of the cheeses and onion.
• Top with some chicken.
• Stack another tortilla on top and repeat. 
• 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 5-7 minutes or until golden brown and cheese has melted. 
• For the smoked tomato salsa mix all ingredients together and season with salt and pepper to taste. - I used store-bought tomatillo salsa
• For the buttermilk dressing, mix all ingredients together and season with salt and pepper to taste. - I used store-bought dressing
• To serve, place 1 quesadilla on each plate and cut into quarters. Top with a dollop of salsa and drizzle with the buttermilk dressing.

To make this camping friendly, I packed the cheese, onions, and cooked chicken in separate containers. Then, I just assembled the quesadillas at the campsite. If you don't want to use store-bought salsa and dressing, then you can make those ahead of time as well. Either way, don't skip this part and use a traditional, red salsa. The mixture of buttermilk dressing and tomatillo salsa was so good it should not be missed!

Sorry Boys...

When I was little, my parents would sometimes ask me what I wanted for dinner and I often said, "sorry boys." What I really wanted was a po-boy. I had always thought it was called a poor-boy and I missremembered it as sorry-boy. Opps

There are many different versions of this southern-style sandwich, but I really like the way my dad makes it.

Pop's Po-Boys

Fresh French bread

About 10 - 14 slices of deli-style cheese. I suggest a mix of the following: Munster, Pepper jack, Mild cheddar, and Mozzarella

About 10 oz of sliced meat. I just buy a couple of the variety pack sandwich meats that include some of the following:Ham, Salami

Bologna, and Turkey

Mustard

Mayo

• Preheat the oven to 350
• Cut the bread in half
• Put an even layer of cheese on the bottom, start with the cheese that melts the best - I start with munster
• Follow with an even layer of meat
• Continue alternating layers of meat and cheese until your sandwich is full (about 6 layers or so total) - make sure to end with a layer of meat
• Wrap the sandwich in tin foil and place on a baking sheet and into the oven
• Bake for about 30-40 min - until the bread is crispy and the cheesed is melted
• Carefully unwrap the sandwich and cut into about 3-4 servings

I left the top layer without cheese so the top slice can be pulled off and you can add mayo or mustard.

This recipe can easily be swapped out with different meats and cheeses. I haven't found a combination yet that doesn't work!

This is a staple in my house now and I often use it as a quick backup dinner when I have last minute dinner guests. It's also great to bring for camping or something to make ahead for the coming week's lunches.