Grilled Chipotle-Chicken Quesadillas

• 4 boned, skinned chicken breast halves
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 1 canned chipotle chile in adobo sauce, drained and minced
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro
• 8 corn tortillas (6 in. each)
• 2 cups grated Monterey jack cheese

1. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Lay chicken on a grill over medium heat (you can hold your hand 1 to 2 in. above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat. Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check). Slice cooked chicken breasts into 1/4-in.-thick slices. Keep grill or grill pan hot.
2. In a small bowl, whisk together chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.
3. Spread 1 tbsp. chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with 1/2 cup cheese and a quarter of the chicken slices, then cover with the remaining tortillas (sauce side down). Put each quesadilla on a dinner plate.
4. Slide quesadillas off the plates onto the grill over medium heat, or slide into a grill pan over medium heat (you may need to grill the quesadillas in batches). Grill uncovered, turning once, until cheese is melted and both sides are golden, about 2 minutes each side (use a large spatula and tongs to flip the quesadillas). If grilling in batches, keep finished quesadillas warm in a 200u0b0 oven until ready to serve.
5. Slice each quesadilla into wedges and serve with salsa on the side.
6. Note: Nutritional analysis is per serving.
7. Dress it up: Turn this everyday recipe into fun party fare by setting up a quesadilla bar with assorted fillings for your guests to choose, then grill their customized quesadillas to order. Some of our favorite fillings:
8. Cheeses: Try shredded Monterey jack, cheddar, or goat cheese.
9. Meats and seafood: Set out platters of grilled chicken, steak slices, bacon, and cooked shrimp.
10. Vegetables: Round it out with canned black or pinto beans (rinsed and drained); grilled corn, peppers, summer squash, zucchini, and onions; and sliced fresh green onions.
11. Sauces: Serve with the chipotle-lime sauce, pico de gallo, guacamole, and sour cream.

chicken, olive oil, salt, chipotle chile, sour cream, mayonnaise, lime juice, fresh cilantro, corn tortillas, grated monterey jack cheese

Taken from www.myrecipes.com/recipe/grilled-chipotle-chicken-quesadillas (may not work)