Grilled Chicken Quesadillas

This is a Kim Kenney original recipe! :-)

The secret is to add garlic and chili powder to the peppers and onions as you saute them.  I eat mine with salsa, but Chris likes his with sour cream.  I usually make four at a time -- two for dinner and two for lunch the next day.  Let the quesadillas for leftovers cool for about 20 minutes.  Wrap themin foil and reheat, wrapped, in a 350 degree oven for about 20 minutes.

Grilled Chicken Quesadillas

4 flour tortillas, burrito size
1 lb of chicken breast
Italian dressing for marinating
1 medium onion, sliced
1 medium pepper, sliced
1 Tbsp vegetable oil
about 1/2 tsp chili powder
1/4 - 1/2 tsp minced garlic
extra sharp cheddar cheese, grated (I grate a little more than half a brick)
salsa and/or sour cream for garnish

1.  Marinate chicken in Italian dressing for at least a few hours. (I ususally start mine in the morning for dinner that night.)  Grill until done. Cut into thin slices.  Set aside.

2.  Heat vegetable oil in frying pan on medium heat.  Saute peppers, onions, garlic and chili powder until crisp-tender.

3.  Assemble quesadillas.  Place chicken strips on one half of the tortilla.  Top with peppers, onions and cheese.  Fold in half.

4.  Place quesadilla on panini press.  Press down for 10 seconds.  Grill for one minute.