Grilled Chicken Quesadillas

• 1/3 cup lime juice
• 2 tablespoons olive oil
• 2 teaspoons dried or 1 tablespoon minced fresh marjoram
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 pounds skinned and boned chicken breasts
• 12 (6-inch) flour tortillas
• 1 cup (4 ounces) shredded Mexican four-cheese blend

1. Combine first 5 ingredients in a shallow dish or zip-top freezer bag; add chicken. Cover or seal, and chill 2 hours. Remove chicken from marinade, discarding marinade.
2. Grill chicken, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 4 minutes on each side or until done. Cut chicken into thin strips.
3. Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese, and chicken. Top with remaining tortillas.
4. Cook quesadillas in a lightly greased skillet or griddle over medium-high heat (350u0b0) 2 to 3 minutes on each side or until browned. Cut each quesadilla into quarters. Serve with desired toppings.

lime juice, olive oil, fresh marjoram, salt, pepper, chicken breasts, flour tortillas, fourcheese

Taken from www.myrecipes.com/recipe/grilled-chicken-quesadillas-0 (may not work)