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1.
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Heat a grill or grill pan pan to medium low heat.
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Take one tortilla and spray with cooking spray.
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Place it sprayed side down on a plate.
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Take another tortilla, spray one side and place it sprayed side down on another dinner plate.
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2.
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Top each tortilla with 20 24 sliced green olives spaced accordingly.
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3.
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Sprinkle 1/4 of the shredded chicken over the olive layer.
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Do the same with the second tortilla.
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4.
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Sprinkle 1/2 cup of the shredded cheese over the chicken concentrating on the middle of the tortilla.
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You dont have to go all the way to the edges.
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The cheese will spread as it melts.
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Do the same with the second tortilla.
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5.
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Cover these first three layers with a tortilla.
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6.
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Repeat the above layers: 20 24 olives, 1/4 of the shredded chicken, 1/2 cup shredded cheese.
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7.
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Take another tortilla, spray with cooking spray, and place it on top of the stack, sprayed side up.
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8.
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Take the two dinner plates with quesadillas and one extra empty clean plate to the grill, as well as a large grill spatula.
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The clean plate is used later for flipping the quesadillas.
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Carefully slide quesadillas onto the grill.
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Grill over low-medium heat for 5 7 minutes or until the edges start to brown and the underneath is lightly browned.
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With the spatula, carefully slide one quesadilla onto its original plate.
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Cover with the extra clean plate, hold tight, and flip the plate over.
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Remove the top plate and set aside.
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Slide quesadilla onto grill and grill another 5 minutes or until bottom is slightly brown.
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Do the same procedure with the second quesadilla.
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9.
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Slice each quesadilla with a pizza cutter into eight equal pieces.
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There will be 16 pieces total.
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Optional: Serve with salsa and sour creme if desired.
