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Ingredients

1 lb. Chicken Breast, boneless, skinless
Chef Larry's Barbecue Spice as needed (recipe follows)
8 each Flour Tortillas, 8"
6 oz. Boursin Cheese (garlic herb cheese)
2 oz. Chevre or goat cheese
1/2 cup Chef Larry's Ancho Honey BBQ Sauce (recipe follows)
1 cup Manchego Cheese, grated
1 cup Pepper Jack Cheese, grated
1/4 cup Roasted red pepper or green chile, diced
1/3 cup Tomato, diced
2-3 each Scallions, minced
1/4 cup Fresh herbs - -basil and cilantro minced
Butter as needed
1 cup Chef Larry's Salsa Cruda (recipe follows)
1/3 cup sour cream
4 Cilantro sprigs for garnish

Method
Prepare Barbecue Spice, Ancho Honey BBQ Sauce and Salsa Cruda per recipes. Season chicken breasts with Barbecue Spice and grill. Cool chicken breasts and cut into small dice, reserve.

Combine Boursin and Chevre cheeses and mix well. Place 4 of the tortillas on work surface and spread each with Boursin/Chevre cheese mixture. Next spread a thin layer of Ancho Honey BBQ Sauce and top with Manchego/Pepper Jack cheeses. Add diced chicken, roasted red pepper, tomato, scallions and minced basil and cilantro. Top with additional Manchego and Pepper Jack cheese. Spread Boursin/Chevre cheese mixture and Ancho Honey BBQ Sauce on the remaining 4 tortillas and place on top. Press down lightly to form quesadillas.

Heat small amount of butter in a skillet or flat grill and cook quesadillas until golden brown and the cheese has melted. Remove and cut into wedges. Place on a warm serving platter. Drizzle with sour cream and garnish with cilantro sprigs. Serve with Salsa Cruda.

Makes 4 Quesadillas, 4-6 Servings

Chef Larry's BBQ Spice Ingredients

1/2 cup Paprika
1/2 tsp. Cayenne pepper
1 tsp. Black pepper
1/4 tsp. Ground cumin
1/4 cup Thyme leaves
1/4 cup Oregano leaves
2 tsp. Granulated garlic
1/2 tsp. Sugar
1/4 cup Salt

Method
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.

Makes 1 cup

Chef Larry's Ancho BBQ Sauce
Ingredients

2 tsp. Olive oil
1/2 cup Onion, diced
1 tbsp. Garlic, chopped
1/4 cup Red wine vinegar
1 tsp. Ground cloves
1/2 tsp. Ground allspice
1/4 cup Cilantro leaves, chopped
1/4 cup Brown sugar
1/4 cup Honey
1/2 cup Ancho chile puree
8 oz. Tomato ketchup
2 tsp. Worcestershire sauce
Salt to taste
Fresh ground black pepper to taste

Method
Heat olive oil in a sauce pan and sauté onion and garlic until translucent. Add the vinegar, cloves, allspice and cilantro and simmer until reduced by 1/2. Add the brown sugar, honey, and Ancho chile puree, ketchup and Worcestershire sauce. Simmer for 15 minutes or until proper consistency is achieved. Place in blender and puree until smooth. Adjust seasoning and chill.

Makes 1 pint

Chef Larry's Salsa Cruda
Ingredients

1 1/2 cup Fresh tomatoes, diced
1/2 cup Red onion, finely diced
1/2 tsp. Jalapeno pepper, seeded, finely diced
1 tsp. Fresh garlic, minced
1 T. Cilantro, minced
Squeeze of Fresh lemon juice
Salt to taste
Fresh ground black pepper to taste

Method
Combine ingredients in a large bowl. Mix thoroughly and transfer to a blender or food processor. Puree until a slightly smooth texture is achieved. Season with salt and pepper. Cover and refrigerate until service.

Makes 4-6 Servings

Chef Larry's Chimichurri (Spicy Cilantro Garlic Paste)
Ingredients

2 bunches Cilantro, fresh
1 bunch Parsley, fresh
1 tsp. Garlic, fresh, minced
1/2 tsp. Red Chili Flakes, dried
1 1/2 cup Olive oil
1/2 cup Toasted pinenuts or walnuts
1/4 tsp. Fresh ground black pepper
1/4 tsp. to taste Salt

Method
Wash cilantro and parsley well to remove dirt and grit. After washing, shake well to remove excess water. Cut stems from both the cilantro and parsley. Divide cilantro into two parts: 2/3rds and 1/3rd. Reserve the 1/3rd portion. Place the 2/3rds cilantro, garlic, parsley, toasted pinenuts and olive oil in a blender.

Pulse blender to begin chopping process and continue until all ingredients are well incorporated, stopping blender at intervals to scrape down mixture with a rubber spatula. Remove and place in a mixing bowl. Finely chop remaining cilantro and add to blended mixture along with red pepper flakes. Season with salt and fresh ground black pepper. Allow flavors to develop for at least 1 hour refrigerated.

Makes 2 cups