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1
Preheat grill to medium-high heat.
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2
Using a mallet or rolling pin, pound chicken breasts between two pieces of waxed paper to 3/4-inch thickness.
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3
Brush chicken with a little olive oil and season with salt and pepper.
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4
Grill chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees, about 4 to 5 minutes per side.
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5
Transfer chicken to a plate, and when cool, shred or slice into super-thin slices.
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6
Set aside.
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7
?
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8
Meanwhile, combine sauce ingredients in a medium saucepan.
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9
Bring to a simmer and cook for 10 minutes.
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10
Combine sauce and chicken; stir to coat.
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11
Combine mayonnaise, vinegar and sugar in a medium bowl.
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12
Add cabbage, carrots and onions; toss to combine.
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13
Place about 1/2 cup chicken on top of a tortilla on a plate.
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14
Sprinkle with 1/4 cup cheese.
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15
Place another tortilla on top.
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16
Using a wide spatula, slide assembled quesadilla onto hot grill and cook until bottom is brown and crispy, about 2 minutes.
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17
Carefully flip and continue cooking until underside of the second tortilla is also brown and crispy, about another 2 minutes.
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18
Place cooked quesadilla onto a cutting board and cut into wedges.
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19
Repeat with the remaining ingredients to make three more quesadillas.
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20
Serve with coleslaw.
