Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Boneless chicken breasts
3 tb Olive oil
8 sm New potatoes, halved
Salt and freshly ground
Pepper
6 Cloves roasted garlic
Six 6-inch flour tortillas
1/2 c Monterey Jack cheese,
Shredded
1/2 c White Cheddar cheese,
Shredded
2 tb Fresh thyme
2 tb Vegetable oil

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 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.

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