Barbecue Boneless Thighs with Pepper Jack Cheese and Guacamole. Place a quesadilla gently into the pan. When it has browned on one side, gently flip with a spatula. By the time the other side is brown, the quesadilla will be heated through and the cheese will have begun to melt around the edges.
Add the chicken thighs and make sure they are all evenly spread out and coated with the sauce ingredients. Remove chicken from grill, and cut into bite-size pieces. Place your tortillas on the griddle.
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Place a quesadilla gently into the pan. When it has browned on one side, gently flip with a spatula. By the time the other side is brown, the quesadilla will be heated through and the cheese will have begun to melt around the edges.
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To get started with this particular recipe, we must prepare a few components. You can cook barbecue boneless thighs with pepper jack cheese and guacamole using 5 ingredients and 0 steps. Here is how you can achieve that.
The ingredients needed to make Barbecue Boneless Thighs with Pepper Jack Cheese and Guacamole:
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When the first side is warmed and slightly toasted, flip and top with grated pepper jack cheese. Close the lid and cook just until the cheese is melted. Place the diced chicken in the cheesy tortillas. Top with lettuce, tomato and the Avocado Salsa.
Instructions to make Barbecue Boneless Thighs with Pepper Jack Cheese and Guacamole:
Season with salt and pepper and set aside. Monterey Jack Cheese Sauce: melt the butter in a medium saucepan over medium heat. Place chicken back in the Instant Pot to warm until ready to serve. In a bowl mix together the cabbage, red wine vinegar, apple cider vinegar, rice vinegar and mayonnaise. Preheat the barbecue to high heat and oil the grate.
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