Grilled-Chicken Quesadillas

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  • Servings: 4
  • Time(Other): Plus 4 hr marinating

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  • Eight 8-inch flour tortillas
  • Fennel-Garlic Chicken Legs, skinned and shredded
  • 1 cup shredded Fontina cheese
  • 1 tomato, chopped

How to make this recipe

  1. Light a grill. Lay the tortillas on a work surface, top with the chicken, cheese and tomatoes and fold over. Transfer the quesadillas to the grill. Grill until the cheese is melted, turning once, 5 minutes. Serve hot.

Contributed By Photo © Christina Holmes Published June 2010

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