Grilled Chicken Quesadillas

1 whole chicken breast, boneless & skinless
2 tbsp vegetable oil
1/4 tsp salt
1 chili powder (4 pinches)
1/4 tsp cumin
1/4 tsp black pepper
1 clove of garlic, minced
1 poblano chili
8 6-inch flour tortillas
2 cup grated cheddar cheese (mild or sharp)
1 cup grated montery, jack cheese
1 cup salsa or guacamole -optional

Preparation time: 20 minutes Cooking time: 10 minutes

[Note: the serving size (24) is the number of "pieces you will get -- not necessarily how many people it will feed.]

Heat grill or broiler and cook chicken until done (approx. 5 minutes on each side). Cool to room temperature and shred into 1/4-inch pieces.

Over gas burner or under broiler, place poblano pepper and char skin until black all over, rotate as necessary. Place pepper in a bag and close. After about 15 minutes remove pepper from bag and remove charred skin, seeds, and stem. Cut pepper into 1/2-inch strips. 3. Place 4 tortillas on table and top each with 3/4 cup of cheese, a pinch of chili powder, 1/2 cup of shredded chicken and divided poblano strips. Top with remaining tortillas.

Heat an 8-inch or larger skillet -- dry, no oil -- over medium high heat.

Place quesadilla, one at a time in skillet and cook until golden brown (about 1 minute) Turn over and cook another minute.

Let cool slightly before cutting into 6 wedges. Serve with salsa or guacamole, if desired.

Servings: 24