Recipe Categories
Tex Mexican
Poultry Quesadillas

Cullen's Chicken Breast New Potato Roasted Garlic Quesadillas

2 lrg Boneless chicken breasts
    Olive oil
    Salt to taste
    Freshly-ground black pepper to taste
8 sm New potatoes cut in half
12 x Flour tortillas - (6" dia)
1 cup Monterey Jack cheese finely grated
1 cup White Cheddar cheese finely grated
1 x Garlic head roasted
2 tbl Finely-chopped fresh thyme

 Method :
Preheat grill.
Brush chicken with olive oil and season with salt and pepper to taste. Grill for 5 minutes on each side or until cooked through, remove and let rest. Toss potatoes in olive oil and season with salt and pepper to taste. Grill cut-side down until golden brown, turn over and continue grilling until cooked through.
Place 8 tortillas on a flat surface. Divide both cheeses among the tortillas. Slice chicken on the bias into 1/4-inch thick slices. Cut each potato half in half. Divide the chicken, potatoes, garlic and thyme among the 8 tortillas. Stack tortillas to make four. Top the four tortillas with the remaining four tortillas. Brush the top with olive oil and season with salt and pepper to taste.
Grill, oil-side down until golden brown. Carefully flip over and continue grilling until golden brown and the cheese has melted.
This recipe yields 4 servings.