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