Grilled Chicken and Green Chile Quesidillas

Who says weeknight dinners have to be boring?

Here is a wonderful recipe to liven up your weeknight repertoire.

It is from the pages of Everyday with Rachael Ray.

To make it you will need:

• 1 teaspoon vegetable oil
• 8 large flour tortillas
• 3 cups shredded Monterey jack cheese (about 8 ounces)
• Shredded chicken *

Directions:

To make the shredded chicken combine 3 tablespoons olive oil, 3 tablespoons lime juice, the smashed garlic and 1 1/2 teaspoons salt in a resealable plastic bag.

Add the chicken and let marinate at room temperature for 15 minutes.

In a grill pan or skillet, cook the chicken over medium-high heat until cooked through, 6 to 8 minutes; let cool slightly and shred. Set aside.

In a large skillet, heat the oil over medium-high heat. Add 1 tortilla and top with some cheese, chicken, chiles and another tortilla. Cook, flipping once, until golden, about 4 minutes. repeat to make 4 quesadillas; cut into wedges.

Your kids are sure to love these!

Enjoy!