Grilled Chicken with Corn Relish and Avocado Salsa

Ingredients

• 4 boneless skinless chicken thighs
• ½ C Grilled Chicken Marinade
• 3 tbs olive oil
• Three 6" flour tortillas
• ¼ C grated Monterey jack cheese
• ¼ C grated white cheddar cheese
• Salt and pepper
• ¼ C corn relish
• ¼ C avocado salsa

Directions

1. Grill Chicken: Marinate chicken at least 1 hour. Grill until internal temperature reaches 165°F, about 5 minutes per side. Cut into large pieces and set aside.
2. Assemble: Place 2 tortillas on an ungreased baking sheet. Spread ½ the cheese and chicken over each tortilla; season with salt and pepper.
3. Stack & Grill: Stack the tortillas, top with the remaining tortilla, and brush with olive oil. Grill 3 minutes per side, until tortillas are crisp and cheese is melted.
4. Serve: Cut into quarters and serve hot, garnished with corn relish and avocado salsa.

The Gumbo Page