Chicken Caprese Quesadillas

School is just around the corner.  Tomorrow, in fact.  Where did the time go!  I love spending time with my boys and I'm jut not ready for them to go to school!

The garden is finally yielding some veggies!

I know, beginning of September and only just starting to yield.  I blame the cold, rainy June, but who knows, I don’t have the greenest thumb!

Since I had only 2 tomatoes (*single tear* no homemade salsa this year unless I pony up at farmer’s market!), I decided to take a play on quesadillas with one of my favorite summertime combos: tomatoes, basil, & mozzarella or caprese!

I added chicken this time around since yesterday Dude requested “chicken with a wish bone” for dinner (Ha! In case you’re wondering, that’s Citrus Roast Chicken). Any cooked chicken will do, baked chicken, grocery store rotisserie, or even poached chicken!

Quick, easy, & delicious?  Coming up!

Chicken Caprese Quesadillas

4 flour tortillas (6-inch taco size)

1 cup cooked shredded chicken

1 beefsteak tomato, sliced

1 handful fresh basil (8-10 leaves)

1 cup shredded mozzarella cheese

Preheat a Foreman Grill or Panini press to high heat.

Place 2 tortillas on a plate.  Evenly divide the chicken, tomato slices, basil and cheese onto each tortilla.  Top with a second tortilla.  Cook in the Foreman Grill for 5 minutes or until the cheese is melted and the tortilla is browned.  Serve immediately.