Grilled Chicken Quesadillas Recipe

1 Whole chicken breast,

-boneless & skinless 2 tb Vegetable oil

1/4 ts Salt

Chili powder (4 pinches) 1/4 ts Cumin

1/4 ts Black pepper

1 Clove of Garlic, minced

1 Problano Chili

8 6-inch Flour Tortillas

2 c Grated cheddar cheese (mild

- or sharp) 1 c Grated chihuahua cheese or

- Montery Jack cheese 1 c Salsa or guacamole -optional

Preparation time: 20 minutes Cooking time: 10 minutes [Note: the serving size (24) is the number of "peices you will get -- not necessarily how many people it will feed.] 1. Heat grill or broiler and cook chicken until done (approx. 5 minutes on

each side). Cool to reoom temperature and shred inot 1/4-inch peices. 2. Over gas burner or under broiler, place poblano pepper and char skin until black all over, rotate as necessary. Place pepper in a bag and close. After about 15 minutes remove pepper from bag and remove charred skin, seeds, and stem. Cut pepper into 1/2-inch strips. 3. Place 4 tortillas on table and top each with 3/4 cup of cheese, a pinch of chili powder, 1/2 cup of shredded chicken and divided poblano strips. Top with remaining tortillas. 4. Heat an 8-inch or larger skillet -- dry, no oil -- over medium high heat. Place quesadilla, one at a time in skillet and cook until golden brown (about 1 minute) Turn over and cook another minute. 5. Let cool slightly before cutting into 6 whedges. Serve with salsa or guacamole if desired