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 |
