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