Best Mesa Grills Smoked Tomato Salsa Recipes

SMOKED TOMATO SALSA

Smoked Tomato Salsa image

Provided by Food Network

Time 2h40m

Yield 1.5 quarts

Number Of Ingredients 8

Ingredients

15 Roma tomatoes, halved
One 7-ounce can chipotles in adobo sauce
1 1/2 tablespoons salt
1 tablespoon ground pepper
20 cloves (1 1/2 cups) roasted garlic
2 bunches fresh cilantro
2 jalapenos, stems removed and cut into fours
Juice of 2 limes

Steps:

For the smoked tomatoes: Preheat a smoker for cooking at 225 degrees F. Place tomatoes in a pan in the smoker and let smoke, 2 hours.
For the salsa: Add the smoked tomatoes, chipotles, salt, pepper, roasted garlic, cilantro, jalapenos, lime juice and 1 cup water to a food processor. Pulse until ingredients are combined and salsa is chunky.

BBQ CHICKEN QUESADILLA WITH SMOKED TOMATO RELISH AND BUTTERMILK DRESSING

BBQ Chicken Quesadilla with Smoked Tomato Relish and Buttermilk Dressing image

Provided by Bobby Flay

Categories appetizer

Time 2h55m

Yield 8 servings

Number Of Ingredients 22

Ingredients

4 chicken thighs, boned (about 1 pound), skin removed
3 cups Mesa BBQ sauce or store bought, divided
Salt and freshly ground pepper
24 (6-inch) flour tortillas
2 cups shredded Monterey Jack cheese
2 cups shredded white cheddar cheese
1 large red onion, thinly sliced
1/4 cup olive oil
2 tablespoons ancho chile powder
8 cold smoked plum tomatoes, coarsely chopped
1/2 serrano chile, finely chopped
4 cloves garlic, finely chopped
3 tablespoons balsamic vinegar
1/4 cup coarsely chopped cilantro
Salt and freshly ground pepper
1/4 cup sour cream
3/4 cup buttermilk
2 cloves garlic, finely chopped
3 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper

Steps:

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 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 cup of bbq sauce. Place 8 tortillas on a flat surface and sprinkle with 2 tablespoons 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 to 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 a dollop of salsa and drizzle with the buttermilk dressing.

MESA GRILL'S SMOKED TOMATO SALSA

Mesa Grill's Smoked Tomato Salsa image

Provided by Moira Hodgson

Categories quick, condiments, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 smoked tomatoes, diced
2 tablespoons red onion, diced
1 tablespoon jalapeno pepper, minced
4 tablespoons lime juice
1 tablespoon ground ancho chilies
Coarse salt to taste

Steps:

Combine all ingredients in a mixing bowl. Serve at room temperature.

Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 204 milligrams, Sugar 2 grams