Grilled Chicken, New Potato & Roasted Garlic Quesadilla
Yield
4 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
chicken breasts
boneless |
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 8 | small |
new potatoes
cut in half |
*
|
| 12 | each |
flour tortillas (6-inch)
|
*
|
| 1 | cup |
monterey jack cheese
finely grated |
|
| 1 | cup |
cheddar cheese
finely grated, white |
|
| 1 | head |
garlic
roasted |
*
|
| 2 | tablespoons |
thyme
finely chopped |
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
chicken breasts
boneless |
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 8 | small |
new potatoes
cut in half |
*
|
| 12 | each |
flour tortillas (6-inch)
|
*
|
| 237 | ml |
monterey jack cheese
finely grated |
|
| 237 | ml |
cheddar cheese
finely grated, white |
|
| 1 | head |
garlic
roasted |
*
|
| 3E+1 | ml |
thyme
finely chopped |
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
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 ¼ 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.
