So, you want the whole Quesadillas? Maybe it should be considered the Mexican Grilled Cheese on Steroids! Include in your enchilada staples like chicken, crab, shrimp, pork, turkey, fajita meat, or even go a little strange and make them all vegetarian. Maybe include strange stuff like manicotti, tofu or even refried beans! This one is for the chicken lovers like us.

Take 2 breasts, cleaned and trimmed of extra fat and marinate in the refrigerator up to 3 hours with the following:

    1/2 cup dry white wine
    Juice of 1/2 lemon
    3 Tbs. olive oil
    2 Tbs. chopped parsley
    2 Tbs fresh cracked black pepper
    1 tsp. thyme (dried)
    1 tsp salt
    1/2 tsp tarragon (dried)

Grill over direct heat until done (160°F). Remove and allow to cool at room temperature. While the cooling is going on it is time to begin the Quesadillas.

    1 pkg. tortillas (flour - 8 or 10 inch diameter)
    8 oz. Monterey Jack cheese
    1 Julian onion - sauteed in pan with butter
    1 red bell pepper, cut in thin strips sauteed
    1/3 cup chopped fresh cilantro
    Olive oil

    Guacamole and sour cream on the side as needed!

Cut the gilled chicken breasts in thin slices. Next, brush oil lightly on 1 side of each of the tortillas. Then, place the tortillas, oil side down, on large baking sheet. Divide chicken among the tortillas evenly. Now for the fun. Place the remaining ingredients on the tortillas and cover with another tortilla pressing firmly to make it cohesive. Brush the top tortilla with oil. Grill quesadillas until heated through and golden brown (flipping occasionally to prevent burning), about 1-2 minutes per side until thoroughly heated. HINT: When placing the ingredients on the first tortilla, keep the cheese from the edges as it will melt on the grill and cause problems. Finally, cut each quesadillas into wedges and serve wit the guacamole and sour cream on the side.

Enjoy!