1 bottle (12 ounces) Frontera Grilling Sauce
About 2 cups shredded grilled chicken
1/4 cup chopped cilantro
Salt
12 flour tortillas
Olive oil
About 2 cups (8 ounces) shredded melting cheese, such as Monterey Jack, brick or mild Cheddar
Mix 1/2 cup of the Frontera Grilling Sauce with the chicken, cilantro and salt to taste.
Preheat a gas grill to medium or light a charcoal fire and let burn until the coals are covered with gray ash and are medium hot. Set all the ingredients near the grill.
For each quesadilla, lightly brush or spray one side of a tortilla with oil. Lay it on the grill, oiled side down. Spread about 1/3 cup of the chicken mixture over the tortilla then spread on 1/3 cup of the cheese. Top with another tortilla and press to compact; spritz the top of the tortilla with oil. Grill, covered, until the bottom tortilla begins to crisp and turn golden, about 3 minutes. Carefully flip the whole thing and then grill covered, until cheese is melty and tortillas are crisp, 2 to 4 minutes.
Cut the finished quesadillas in wedges with a pizza wheel. Pass extra Frontera Grilling Sauce for dolloping on the top. Makes 6 to 8 appetizer servings.
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