Grilled Chicken And Potato Quesadillas
2 boneless skinless chicken breasts
3 TBS olive oil
8 new potatoes, halved
Salt, to taste
Freshly-ground black pepper, to taste
4 cloves garlic, roasted
6 flour tortillas - (6" dia)
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded white Cheddar cheese
2 TBS chopped fresh thyme
2 TBS vegetable oil
Preheat grill.
Brush chicken breasts with 1 tablespoon
of olive oil and season with salt and
pepper to taste.
Grill chicken breasts on each side for
4 to 5 minutes, remove and let rest.
Toss the potatoes in the remaining olive
oil and season with salt and pepper to
taste.
Grill flesh-side down for 2 to 3 minutes
until golden brown, turn over and continue
cooking until tender.
Place 4 tortillas on an ungreased baking sheet.
Spread each tortilla with 2 tablespoons of each
cheese, 4 slices chicken, 1 clove garlic, and 4
potato halves.
Sprinkle each tortilla with fresh thyme.
Stack the 2 layers and cover with the remaining
2 tortillas.
Brush the top tortillas with vegetable oil and
place oil-side down on the grill.
Cook on one side until golden brown, turn over
and continue cooking until the cheese melts.
Cut into quarters and serve immediately.
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