Ingredients

• 4 chicken thighs, boned (about 1 pound), 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 tablespoons ancho chile powder
• 8 cold smoked plum tomatoes, coarsely chopped
• 1/2 serrano chile, finely chopped
• 4 cloves garlic, finely chopped
• 3 tablespoons balsamic vinegar
• 1/4 cup coarsely chopped cilantro
• Salt and freshly ground pepper
• 1/4 cup sour cream
• 3/4 cup buttermilk
• 2 cloves garlic, finely chopped
• 3 tablespoons finely chopped red onion
• 2 tablespoons fresh lime juice
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground pepper

Instructions

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. 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 450 degrees. 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.
2. For the Smoked Tomato Salsa: Mix all ingredients together and season with salt and pepper to taste.
3. For the Buttermilk Dressing: Mix all ingredients together and season with salt and pepper to taste.
4. To serve: Place 1 quesadilla on each plate and cut into quarters. Top with a dollop of salsa and drizzle with the buttermilk dressing.