3 Mission® 8-inch Flour Tortillas 1 tsp. Olive Oil 1 6-8 oz boneless, skinless Chicken Breast Salt and freshly cracked Black Pepper as needed 3 oz. high quality, soft, natural Goat Cheese 1/2 tsp. Salt, Preferably Kosher Salt
1. Brush oil on both sides of the chicken breast, season lightly with salt and pepper. Grill over a medium fire for three to four minutes per side until done. Cool slightly before shredding into bite-size pieces. 2. Crumble the goat cheese over one half of a tortilla. Scatter the chicken over the cheese. Lightly sprinkle the kosher salt over all. Fold over and press down lightly. 3. Heat a pan or griddle over medium heat, and cook the quesadilla for two to three minutes on each side until it lightly browns and the cheese melts. Remove it from pan and cut into 3 wedges.