1 small Anaheim or jalapeno pepper, seeded and diced
3 tablespoons lime juice
Salt and pepper to taste
1 tablespoon butter, softened
2 flour tortillas (8 inches)
3/4 cup shredded cheddar-Monterey Jack cheese
1 cup chopped cooked chicken breast
1/4 cup barbecue sauce
In a small bowl, combine the first nine ingredients; cover and refrigerate.
Spread butter over one side of each tortilla. Place tortillas, buttered side down, on griddle. Sprinkle one side of each tortilla with 3 tablespoons cheese. Combine chicken and barbecue sauce; spoon over cheese. Sprinkle with remaining cheese.
Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.