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
Toppings: Salsa, sour cream, chopped cilantro
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.
Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Cut chicken into thin strips.
Top 1 side of 6 tortillas evenly with cheese, and chicken. Top with remaining tortillas.
Cook quesadillas in a lightly greased skillet or griddle (my daughter likes to use our George Foreman Grill) over medium-high heat (350°) 2 to 3 minutes on each side or until browned. Cut each quesadilla into quarters. Serve with desired toppings.
