GRILLED CHICKEN & CHEESE QUESADILLAS

This is one of my go-to meals in the summer. I like to grill the chicken on the barbecue grill. I like to cook the quesadillas in a grill pan on the stove or a large cast-iron skillet, where I have much more control of the cheese and golden browning of the tortillas. Serve with Pico de Gallo or Salsa Fresca.

Pico de Gallo

3 cups finely diced tomatoes

¼ cup finely diced red onion

2 scallions, finely diced

½ cup finely diced cucumber

1 clove garlic, minced

1 small jalapeno chile, seeds removed and minced

1 bunch cilantro leaves, chopped

Juice of 1 small lime

Sea salt, to taste

Mix all together, cover and store at room temperature 1 to 2 hours before serving

2 boneless chicken breast halves

2 T Southwest or Mexican Seasoning

1 T avocado oil

2 T Tequila or white wine

Place chicken in a shallow dish and season with above ingredients.  

Cover and refrigerate for at 2 to 4 hours.

4 flour tortillas

Avocado oil, for cooking

4 oz Monterey Jack or Pepper Jack cheese, thinly sliced or grated 

4 oz sharp Cheddar cheese, thinly sliced or grated

2 T chopped fresh cilantro

Place cheeses and cilantro in a medium bowl and toss to combine.

Grill chicken directly over coals for 3 minutes.  

Flip the chicken over and grill another 3 minutes

Push to cooler side of grill and grill another 3 to 4 minutes on each side.  

Remove from grill and place on a cutting board and let rest for 10 minutes before slicing.

Brush one side of 2 tortillas with avocado oil and place on a cookie sheet, oil side down.

Divide half of the cheese mixture evenly between the 2 tortillas.

Evenly distribute the chicken on top of the cheese.

Add the rest of the cheese mixture and top with the rest of the tortillas.

Brush tops of tortillas with the oil. 

Heat a large cast-iron skillet over medium-high heat and using a large spatula, add one quesadilla to the pan and brown.  

Gently press down on the tortilla to stick everything together, and then carefully flip over and cook on the other side, until you can see that the cheese is melting.

Keep quesadilla warm in a 225 degree F oven while cooking the other quesadilla.

Transfer each to a cutting board and cut into 4 wedges.

Serves 2 to 4