GRILLED CHICKEN QUESADILLAS

Quesadillas are in a word VERSATILE. You can fill them with almost anything and be practically guaranteed a very tasty success. They are also very easy to make and serve equally well as an appetizer or main course.

Here at the Grill we dish up a number of variations of this dish, including Quesadillas filled with jumbo lump crab meat, homemade chorizo, slow smoked brisket, and- as featured here- grilled chicken breast. But don't limit yourself to our suggestions- be creative ! If you're a vegetarian (or just a veggie lover), try grilling up some mixed vegetables: zucchini, yellow squash, and carrots work beautifully. Or, throw in some black beans and strips of Anaheim or Poblano chiles. Go crazy! And dazzle your friends and tastebuds.

Servings: 3 whole Quesadillas

Ingredients:

• 1- 10 oz. chicken breast
• 3 cups of shredded Monterey Jack cheese
• 3- 10" flour tortillas
• 1 cup of Pico de Gallo
• 3 tablespoons of butter
• sour cream (for garnish)

Pico de Gallo:
preserve some Pico for garnish

• 3 ripe tomatoes
• 1/2 cup chopped red onion
• 2 tablespoons fresh squeezed lime juice
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped serrano chile
• salt to taste

Garnish:

• Pico de Gallo
• Sour Cream

1. Grill or broil the chicken breast; cut into small 1/2 inch pieces.

2. Lay a single 10 inch flour tortilla out on a flat surface. Spread one cup of cheese out across the middle of the tortilla. Over the cheese, sprinkle 1/3 of the chicken and 1/3 of the pico. Fold the bottom of the tortilla up towards the center, then fold the top of the tortilla down in the same fashion- as though you are folding a business letter. Repeat for the second and third tortillas.

3. Now you have a quesadilla.

4. Melt a tablespoon of the butter in a large skillet. Place the folded quesadilla in the skillet and cook until the cheese is melted through, turning it until both sides are golden.

5. Cut into large pieces. Garnish with a dollop of sour cream and sprinkle on some pico. Enjoy !