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- Prep Time:
- 0 min
- Inactive Prep Time:
- 0 min
- Cook Time:
- 0 min
- Level:
- 0
- Serves:
- 4 appetizer servings
Ingredients
2 boneless chicken breasts3 tablespoons olive oil
8 small new potatoes, halved
Salt and freshly ground pepper
6 cloves roasted garlic
Six 6-inch flour tortillas
1/2 cup Monterey Jack cheese, shredded
1/2 cup white Cheddar cheese, shredded
2 tablespoons fresh thyme
2 tablespoons vegetable oil
Directions
Preheat grill. Brush chickenbreasts with 1 tablespoon of olive oil and season with salt and pepper to taste. Grill
Copyright 2008 Television Food Network G.P., All Rights Reserved
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 oilside 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.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 10/10/2008
© 2008 Scripps Networks, LLC. All Rights Reserved