Grilled Chicken & Chile Quesadillas

Not only is the chicken grilled, but the actual final quesadilla is grilled too. Even over a gas grill, there's just something about that satisfying crunch of the tortilla that makes the experience great.

• 3 boneless skinless chicken breasts
• 2 cups grated colby jack cheese
• 1 small can diced green chiles
• Flour tortillas

The way you handle the chicken is up to you. I marinated the chicken in some Peri-Peri Marinade from Nando's for about 3 hours. I then cooked the chicken on the grill. When it was done, I chopped it up and put it in a bowl as I set up the Quesadilla station.

Build the quesadilla thusly:

Lay down the bottom tortilla. Sprinkle a handful of the cheese on the tortilla, leaving about a half-inch of space around the outside edge. This will ensure that you don't get any leakage onto your grill when the cheese begins to melt. Now sprinkle on a small amount of of chicken and chile, then another half handful of cheese. Top with the 2nd tortilla.

Grill the quesadilla over direct heat but not too hot. I kept the gas grill on medium heat. That gave the quesadilla time enough to melt the cheese without totally burning the tortilla. Grill on each side for about 3 minutes.

Cut the final product into wedges and serve with sour cream and salsa.