Girl Meets Grill: Grilling Recipes from Bobby Flay

Mesa Grill BBQ Sauce

2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
5 cloves garlic, coarsely chopped
3 cups canned plum tomatoes and juices, pureed
1 cup water
1/4 cup ketchup
1/4 cup red wine vinegar
¼ cup Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoon honey
1/4 cup molasses
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
2-4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
Salt and freshly ground pepper

1. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30-40 minutes until thickened, stirring occasionally.
2. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

BBQ Chicken Quesadilla with Grilled Tomato Salsa & Buttermilk Dressing
Serves: 8

4 chicken thighs, bone in (about 1 pound), skin removed
3 cups Mesa BBQ sauce, divided, or your favorite bbq sauce
Salt and freshly ground pepper
24 6 inch flour tortillas
2 cups shredded Monterey Jack cheese
2 cups cup shredded white cheddar cheese
1 large red onion, thinly sliced
1/4 cup olive oil
2 tablespoons ancho chile powder

1. Preheat grill 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 7-8 minutes on both sides or until tender and cooked through. Transfer chicken to a plate and let cool.
2. When chicken is cool enough to handle, remove chicken from the bone and shred into pieces. Toss with the reserved 1 cup of bbq sauce. Place 8 tortilla on a flat surface and sprinkle with 2 tablespoons of each of the cheeses and onion slices. Top with some of 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. Grill the quesadillas oil-side down for 3-4 minutes or until golden brown. Turn over and continue grilling until golden brown and the cheese has melted.

Grilled Tomato Salsa
8 grilled plum tomatoes, coarsely chopped
1 jalapeno, finely chopped
4 cloves garlic, finely chopped
2 tablespoons balsamic vinaigrette
1/4 cup coarsely chopped cilantro
Salt and freshly ground pepper

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

Buttermilk Dressing
1/4 cup sour cream
1 cup buttermilk
2 cloves garlic, finely chopped
2 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
½ teaspoon cayenne pepper
Salt and freshly ground pepper

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

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

Cactus Pear Margarita
Yields: 1
2 ounces white tequila
1 ounce Cointreau
** 1 ounce cactus pear syrup
½ ounce fresh lime juice
Ice cubes
Lime wedge
Coarse salt, optional

1. Combine tequila, Cointreau, cactus pear juice, lime juice and ice cubes in a cocktail shaker and shake for 10 seconds. Strain into a chilled martini glass with or without salt rim, garnish with lime wedge.

You can also serve over ice in a rocks glass or you can blend with ice in a blender for a frozen cactus pear margarita.

** Cactus Pear Syrup (also known as Prickly Pear Syrup) can be found online at www.cherisdesertharvest.com