BBQ Chicken Quesadilla with Smoked Tomato Relish and Buttermilk Dressing

Place in a medium baking dish. Pour 2 cups of the BBQ 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 c. BBQ sauce. Place 8 tortillas on a flat surface and sprinkle with 2 T. 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 5-7 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.

For the buttermilk dressing: 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 dallop of salsa and drizzle with the buttermilk dressing.