Grilled Chicken, New Potato, Roasted Garlic And Fresh Thyme

By á-174942

Ingredients

• 2 boneless chicken breasts
• 3 tablespoons olive oil
• 8 small new potatoes halved
• Salt to taste
• Freshly-ground black pepper to taste
• 6 garlic cloves roasted
• 6 flour tortillas - (6" dia)
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded white Cheddar cheese
• 2 tablespoons chopped fresh thyme
• 2 tablespoons vegetable oil

Details

Servings 4

Preparation

Step 1

Preheat grill.

Brush chicken breasts with 1 tablespoon of olive oil and season with salt and pepper to taste. Grill breasts on each side for 4 to 5 minutes, remove and let rest. Toss the potatoes in the remaining olive oil and season with salt and pepper to taste. Grill flesh-side down for 2 to 3 minutes until golden brown, turn over and continue cooking until tender.

Place 4 tortillas on an ungreased baking sheet. Spread each tortilla with 2 tablespoons of each cheese, 4 slices of chicken, 1 clove of garlic and 4 potato halves. Sprinkle each tortilla with fresh thyme. Stack the 2 layers and cover with the remaining 2 tortillas.

Brush the top tortillas with vegetable oil place oil-side down on the grill. Cook on one side until golden brown, turn over and continue cooking until the cheese melts. Cut into quarters and serve immediately.

This recipe yields 4 servings.