Vegetable oil, for oiling grill
Two 8-ounce boneless skinless chicken breasts
1 teaspoon chipotle chile powder
1 teaspoon granulated garlic
1 teaspoon dried oregano
2 medium tomatoes, chopped
2 scallions, chopped
1/2 jalapeno, minced
2 tablespoons chopped fresh cilantro
1 lime, juiced
Six 8-inch flour tortillas
6 cups shredded Mexican cheese blend (about 6 ounces)
You can also cook the chicken and quesadillas over medium heat in a large saute pan, using a small coating of vegetable oil.
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