Grilled-Chicken Quesadillas

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

1. Light a grill.
2. Lay the tortillas on a work surface, top with the chicken, cheese and tomatoes and fold over.
3. Transfer the quesadillas to the grill.
4. Grill until the cheese is melted, turning once, 5 minutes.
5. Serve hot.

fennelgarlic, cheese, tomato

Taken from www.foodandwine.com/recipes/grilled-chicken-quesadillas (may not work)