Becky's Cheesy Chicken Quesadillas

These are delicious! These quesadillas are filled with seasoned grilled chicken, a blend of Mexican cheeses, tomatoes, scallions and cilantro. I like to make these as a meal, but they could also be served as an appetizer. My husband and I always think we can eat one whole quesadilla each, but we always end up saving the rest for lunch the next day. My grandmother would say, "I guess your eyes were bigger than your stomach"! Well I say, "Here's to ambitious eyes, grandma!"

• Ready In: 45 mins
• Serves: 2-3
• Yields: 2 Quesadillas

Ingredients

• Chicken Preparation

• 2  boneless skinless chicken breasts
• 1⁄4 teaspoon salt (or to taste)
• 1⁄4 teaspoon black pepper, freshly ground (or to taste)
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon Mexican chili powder, hot
• 1⁄4 teaspoon garlic powder

• Quesadilla Assembly

• 2  tablespoons olive oil
• 4  flour tortillas
• 1  cup cheese, shredded (I use a Mexican cheese blend found at my local grocery store consisting of Cheddar, Monterey Jack, A)
• 2  tomatoes, sliced thin (about 12 slices)
• 2  tablespoons cilantro, coarsely chopped
• 2  tablespoons scallions, sliced thin

Directions

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.