Pimento Cheese Chicken Quesadillas

Cinco de Mayo is upon us.  


I took 5 years of Spanish in school, and here's what I remember:
- Puedo sevirle al bano? (Can I go to the bathroom?)
- Callate!  (Shut up!)  Yes, my teacher taught me that... She was awesome.
- Siéntate por favor.  (Sit down please)
I'm basically fluent. 
I just created this new quesadilla concoction because, let's face it, quesadillas are awesome.  



Oh, and our local grocery store has this amazing pimento cheese, which is apparently very popular in the south (I'm still learning these things).  They have free samples at the store, so I make a bee-line to the cheese section every time I go to Kroger.  



The cheese was a little tangy and a little spicy, and melted perfectly in the quesadillas.  They also went perfect with my margarita.  But what doesn't go perfectly with a margarita!?




Ingredients
2 chicken breasts

4 ounces fat free cream cheese
1/2 cup fat free Chobani Greek yogurt
1/2 cup grated extra sharp cheddar
1/2 cup grated Pepper Jack cheese
1/4 cup Miracle Whip or light mayonaise
1 garlic clove

1 tablespoon chopped onion
1 large pimento pepper, or 3 tablespoons chopped pimentos
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
Cooking spray


8 large tortillas (I used whole wheat)

Grill the chicken breasts over medium-high heat for about 8 minutes on each side.  Remove from the grill and let cool. Chop the chicken into small chunks.

Add the cream cheese, yogurt, cheddar cheese, Pepper Jack cheese and Miracle Whip into the bowl of a food processor, and beat until smooth and fluffy.  Add the garlic, onion, pimento, black pepper, cayenne, and salt and process until the peppers are chopped and all ingredients are combined.

Preheat a large skillet over medium-high heat.  Spray the pan with cooking spray.  Spread about 1/4 cup of the pimento cheese on one side of each tortilla. Spread 1/4 of the chopped chicken on 4 of the tortillas.  Top with another tortilla to make a quesadilla.  Cook each quesadilla for about 3 minutes on each side, flipping carefully.

Remove from the pan and cut each quesadilla into 6 wedges.  Serve immediately with salsa and sour cream for dipping, if desired.