Grilled Chicken and Green Olive Quesadillas

1. Heat a grill or grill pan pan to medium low heat. Take one tortilla and spray with cooking spray. Place it sprayed side down on a plate. Take another tortilla, spray one side and place it sprayed side down on another dinner plate.
2. Top each tortilla with 20 – 24 sliced green olives spaced accordingly.
3. Sprinkle 1/4 of the shredded chicken over the olive layer. Do the same with the second tortilla.
4. Sprinkle 1/2 cup of the shredded cheese over the chicken concentrating on the middle of the tortilla. You don’t have to go all the way to the edges. The cheese will spread as it melts. Do the same with the second tortilla.
5. Cover these first three layers with a tortilla.
6. Repeat the above layers: 20 – 24 olives, 1/4 of the shredded chicken, 1/2 cup shredded cheese.
7. Take another tortilla, spray with cooking spray, and place it on top of the stack, sprayed side up.
8. Take the two dinner plates with quesadillas and one extra empty clean plate to the grill, as well as a large grill spatula. The clean plate is used later for flipping the quesadillas. Carefully slide quesadillas onto the grill. Grill over low-medium heat for 5 – 7 minutes or until the edges start to brown and the underneath is lightly browned. With the spatula, carefully slide one quesadilla onto its original plate. Cover with the extra clean plate, hold tight, and flip the plate over. Remove the top plate and set aside. Slide quesadilla onto grill and grill another 5 minutes or until bottom is slightly brown. Do the same procedure with the second quesadilla.
9. Slice each quesadilla with a pizza cutter into eight equal pieces. There will be 16 pieces total.

Optional: Serve with salsa and sour creme if desired.