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. Marinate the chicken for at least one hour, then grill until internal temp is 165°, about 5 minutes on each side. Cut meat into large pieces and set aside.
2. Place 2 tortillas on an ungreased baking sheet. Spread ½ of the cheeses and the chicken on each tortilla and season to taste with salt and pepper.
3. Stack the 2 layers, cover with the remaining tortilla, and brush with olive oil. Grill for 3 minutes on each side or until the tortillas are crisp and cheese is melted.
4. Cut into quarters and serve hot, garnished with corn relish and avocado salsa.