Grilled Chicken, New Potato And Roasted Garlic Quesadilla

Recipe Ingredients

2 tablespoons	30ml	Boneless chicken breasts (large)
		Olive oil - as needed
		Salt - to taste
		Freshly-ground black pepper - to taste
8		New potatoes - cut in half (small)
12		Flour tortillas - (6" dia)
1 cup	146g / 5.1oz	Monterey Jack cheese - finely grated
1 cup	146g / 5.1oz	White Cheddar cheese - finely grated
1		Garlic head - roasted
2 tablespoons	30ml	Finely-chopped fresh thyme

Recipe Instructions

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 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.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A22) - from the TV - FOOD NETWORK

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