Not only is this recipe exceptionally easy to make, but it’s lotsa fun to eat. Everyone enjoys a quesadilla. Serve it with your favorite salsa, and optionally – sour cream. Yummy!

Grilled Chicken and Potato Quesadillas

Grilled Chicken and Potato Quesadillas
Recipe type: Poultry
Serves: 6
  • 2 boneless skinless chicken breasts
  • 3 Tablespoons olive oil
  • 8 new potatoes; halved
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 4 cloves garlic; roasted
  • 6 flour tortillas (6" diameter)
  • 1/2 Cup shredded Monterey Jack cheese
  • 1/2 Cup shredded white Cheddar cheese
  • 2 Tablespoons chopped fresh thyme
  • 2 Tablespoons vegetable oil
  1. Preheat grill.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cut into quarters and serve immediately.
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