Grilled Chile Chicken Quesadillas by B. Devers

2 tablespoons lime juice
3 cloves garlic
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon vegetable oil
1 jalapeno pepper, minced
1 teaspoon salt
6 skinless boneless chicken breasts
3 poblano peppers, cut in half
2 avocados, peeled and sliced
Cheese
Tortillas
Salsa


Combine lime juice, garlic, cumin, chili powder, oil, jalapeno pepper and salt in small bowl. Coat meat with paste. Cover and refrigerate chicken at least 15 minutes. (I did not do this with crockpot) Grill chicken on covered grill (or George Forman) until no longer pink inside. Grill poblano peppers, skin side down 8 minutes until skins are charred. Place peppers in food storage bag; seal. Let stand 5 minutes; remove skin. Cut chicken and peppers into strips. Arrange chicken, peppers and cheese on half of each tortilla. Fold tortilla over and grill quesadillas on covered grill until cheese is melted. Garnish