Chicken Quesadillas

Photo: flickr user D.L.

Ingredients

pound Skinless boneless chicken breast halves

3 tablespoons Fresh lime juice

8 Eight-inch flour tortillas

cup Shredded Monterey jack cheese - (3 oz)

cup Chopped fresh cilantro (optional)

4 Scallions thinly sliced

cup Mild or medium-hot reduced-sodium

prepared salsa

Preparation

In a small bowl, toss the chicken with the lime juice. Preheat the grill to a medium heat. Spray the rack - off the grill - with nonstick cooking spray. Grill the chicken, covered, turning once, for 8 minutes or until cooked through. Remove the chicken and cut into thin slices.

Tear off four 24-inch lengths of heavy-duty foil, fold each in half to form a 12- by 18-inch rectangle and spray with nonstick cooking spray. Place 1 tortilla in the center of each rectangle. Dividing evenly, top with the chicken, cheese, cilantro, scallions, and salsa. Top with remaining tortillas and seal the packets.

Grill the packets for 5 minutes, or until piping hot. Carefully open each packet, quarter the quesadillas, divide among 4 plates, and serve.

This recipe yields 4 servings.

Helpful hints: For a spicier quesadilla use pepper jack - Monterey jack cheese studded with jalapenos. You can also substitute white or yellow Cheddar for the jack cheese, if necessary.