Chili-Lime Chicken Quesadillas with Salsa

Put 1/2 of the tomatoes in a food processor and chop into 1/4 inche pieces. Transfer to a bowl. Chop remaining tomatoes and add to the bowl. Finely chop the white onion and cilantro and add to the bowl. Finely chop the chilis and add to the bowl. Alternately, chop all the ingredients with a knife and combine in a bowl. Stir in the lime juice and salt. Ceover the salsa and refridgerate until ready to serve, up to 4hrs.

Preheat an electic indoor grill to 450F according to the instructions.

Rub the chicken breasts on both sides with the chili-lime rub. Place the chicken on the grill and cook, turning once, until nicely grilled-marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into slices 1.4 inch thick.

Reduce the heat on the grill to 400F. Brush one side of each tortilla with oil. Place the tortillas, oiled side down, on a work surface. Divide half of the cheese among the tortillas, sprinkling it onto half of each tortilla. Arrange the chicken on top and sprinkle with the remaining cheese. Fold the tortillas in half to enclose the filling.

Place 4 of the quesadillas on the grill. Cook, turning once, until the tortillas are lightly browned and crisp and the cheese is melted, about 2 minutes per side. Transfer to a cutting board. Repeat with the remaining 2 quesadillas.

Cut the quesadillas into wedges and serve immediately with the salsa, sour cream and red onion alongside.

Serves 6.