Recipe: Chicken quesadilla

Hi Lil - this recipe was one of Betsy's links on the Daily Menu board and I remembered your request. It includes a marinated chicken recipe, but I would probably use leftover chicken as Deb suggested for speed. It's from Natalie Dupree:

Fancy Cheese Quesadillas



Serves 10 As An Appetizer, Or 6 As A Main Course.

6 cups (24 ounces) grated Monterey Jack or cheddar cheese

20 to 30 fresh tortillas or two 19-ounce packages flour tortillas(10 tortillas per package)

1/2 to 1 cup chopped jalapenos, fresh or canned (optional)

1/2 cup sliced scallions (optional)

3 pounds Marinated Grilled Chicken (recipe below) slivered or torn

3 to 4 tablespoons butter, as necessary, or nonstick vegetable spray for cooking

2 cups Pico de Gallo Salsa

2 cups guacamole

1 cup cilantro, finely chopped

1 (16-ounce) container sour cream

Sprinkle 1/3 to 1/2 cup of the cheese evenly over one tortilla. Top with some jalapenos, scallions, and grilled chicken slivers. Cover with another tortilla to make the quesadilla sandwich. Meanwhile, melt about 1 tablespoon of the butter in a large nonstick skillet or spray the skillet with vegetable oil, heat to medium-high. Place the quesadilla in the skillet and saut until it is lightly brown and the cheese begins to melt, about 2 minutes. Turn and do the same on the other side, about one minute. Remove the quesadilla from the heat and cut into quarters. (I use a pizza wheel or scissors). You can, of course, use more than 1 skillet to speed the process. Put the hot quesadillas on individual dishes or a serving platter and surround with bowls of Pico de Gallo Salsa, guacamole, cilantro, and sour cream.
MARINATED GRILLED CHICKEN

6 tablespoons lime juice

1 tablespoon olive oil

1 garlic clove (crushed)

2 teaspoons chopped fresh oregano

3 pounds skinless, boneless chicken breasts, tenderloin removed and saved for another use.

Salt

Freshly ground black pepper

Preheat the broiler or grill

At least one hour before cooking, place the lime juice, olive oil, garlic, and oregano in a large plastic bag. Mix well.

If the chicken breasts are large, place 1 breast between 2 sheets of wax paper or plastic wrap and, with a meat mallet or rolling pin, lightly pound it on a flat surface until it is about 1 inch thick.

Add the chicken breast to the lime marinade, close the bag tightly, and refrigerate for at least one hour. The longer the chicken is in the marinade-up to 2 days-the more flavor it will absorb.

Remove the chicken from the marinade, place on the grill or under the broiler, and cook 3 to 4 inches from the heat, depending on the size. Turn after 4 minutes and cook the other side until done, about 4 minutes. Remove from the oven and serve hot or cold. Season to taste with salt and pepper.