Yield:
4 appetizer portions
Level:
None

Ingredients

Directions

Preheat grill. Brush chicken with olive oil and season with salt and pepper to taste. Grill for 5 minutes on each side or until cooked through, remove and let rest. Toss potatoes in olive oil and season with salt and pepper to taste. Grill cut side down until golden brown, turn over and continue grilling until cooked through.

Place 8 tortillas on a flat surface. Divide both cheeses among the tortillas. Slice chicken on the bias into 1/4-inch thick slices. Cut each potato half in half. Divide the chicken, potatoes, garlic and thyme among the 8 tortillas. Stack tortillas to make four. Top the four tortillas with the remaining four tortillas. Brush the top with olive oil and season with salt and pepper to taste. Grill, oil side down until golden brown. Carefully flip over and continue grilling until golden brown and the cheese has melted.

IDEAS YOU'LL LOVE

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Crispy and Creamy New Potato Pie

Recipe courtesy of Tyler Florence

Whole Roasted Garlic

Recipe courtesy of Ellie Krieger

Grilled Potatoes with Mustard-Garlic Dressing

Recipe courtesy of Bobby Flay

Roasted Shrimp with Feta

Recipe courtesy of Ina Garten

Garlic Bread

Recipe courtesy of Rachael Ray

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking