1. Chicken Preparation: 2. Preheat grill to medium-high heat. 3. In a small bowl, combine seasonings. 4. Pound chicken breasts to 1/2-inch thickness. 5. Season both sides of chicken breasts. 6. Grill chicken breasts for 8-10 minutes on each side or until cooked through. 7. Allow chicken to cool for 10-15 minutes and then slice into thin pieces. 8. Chicken may be broiled instead of a grilled per your preference. 9. Quesadilla Assembly: 10. On two dinner plates, place one flour tortilla onto each. 11. Sprinkle each evenly with 1/2 cup shredded cheese (1/4 cup on each). 12. Arrange sliced chicken breast evenly attop each cheese layer. 13. Cover each chicken layer with tomato slices (6 slices on each). 14. Sprinkle each evenly with cilantro (1 tbs. on each) and scallions (1 tbs. on each). 15. Sprinkle each evenly with remaining 1/2 cup shredded cheese (1/4 cup on each). 16. Top with remaining two flour tortillas (one on each). 17. Cooking the Quesadillas: 18. While assembling the quesadillas, preheat an electric griddle to 350 F (or grill to medium-high heat). I use a griddle (rather than a grill) to cook quesadillas, as it is easier to turn them without losing their insides. 19. Brush 1 tbs. olive oil onto the griddle, covering the surface. 20. Brush the remaining 1 tbs. olive oil onto the top exposed flour tortilla. 21. Gently slide each quesadilla from each dinner plate onto the griddle (olive oil-less side down). 22. Cook for 5-7 minutes or until bottom tortilla begins to brown. 23. With a large spatula, gently but swiftly turn each quesadilla to brown other side. 24. Cook for 5-7 minutes or until bottom tortilla begins to brown. 25. Remove to a cutting board and allow to cool for 5 minutes. 26. Slice into eighths. 27. Serve immediately with garnish of your preference. I like to use sour cream, salsa or guacamole. ---------------------------------------------------------------------------
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Ingredients
