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