One of the great things about grilled chicken is making sure you grill enough to have leftovers to play with for the rest of the week.
These quesadillas were made Monday with the leftover chicken from Sunday. It doesn't get any easier than shredding the chicken and grilling it between two tortillas with some cheese. I made some pico de gallo (chopped tomato, chopped jalapeno, chopped red onion with a dash of olive oil and balsamic vinegar, then a liberal handful of chopped fresh cilantro) and topped it with some sliced avocado and sour cream. Very yummie.