Recipe Categories
Tex Mexican
Poultry Quesadillas

Shanna's Chicken Breasts Potato Quesadillas

2 x boneless skinless chicken breasts
3 tbl olive oil
8 x new potatoes halved
    Salt to taste
    Freshly-ground black pepper to taste
4 x garlic cloves roasted
6 x flour tortillas - (6" dia)
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded white Cheddar cheese
2 tbl chopped fresh thyme
2 tbl vegetable oil

 Method :
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.