I think that any person that cooks, be it a awife, mother, etc, will tell you that one of the biggest forms of praise you can receive is for the person eating the food to ask you to make that meal again. 

Well, my husband not only asked me to make this again, and again, again, but he even ate it for dinner 2 days in a row – his idea.  He liked it that much.  Granted, I can't guarantee you the same results, but I feel when I have found something this successful, I must share :).

PS.  I got the marinade recipe from my sister Holly, and the idea from "9 Beans and a Burrito" in Twin Falls, ID.

Grilled Chicken Quesadillas

Fajita Marinade:

½ c. vegetable oil

3 T. white wine vinegar

2 T. lime juice

1 small onion, chopped

1 clove garlic, pressed

1 t. hot pepper sauce

¼ t. pepper

Marinate up to 8 chicken boneless/skinless chicken breasts for 1-24 hours. Remove chicken from marinade and grill until cooked all the way through.  Then cut cooked chicken into thin slices. Set aside.

Grate 1 lb of Monterey Jack cheese.  Also have out small to medium tortillas and a large frying pan. 

 
Layer the following: tortilla, cheese, some slices of chicken spread out over cheese, and top with another tortilla. 

Heat frying pan to medium to high heat (Reduce heat if they are browning before the cheese melts).  Carefully place a your layered creation on the frying pan, and cook until the cheese is just beginning to melt, and then carefully turn over and cook on other side until the cheese is completely melted.  (I like the squish them down with my spatula to help it all stick together.) Repeat until you have your desired amount of quesadillas J.

** I usually have an empty cookie sheet in a warm oven, and I put the finished quesadillas there until we are ready to sit down to dinner.

** Serve with sour cream, salsa, etc.

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