Instructions: Preheat grill.

Brush chicken with olive oil and season with salt and pepper to taste. Grill for 5 minutes on each side or until cooked through, remove and let rest. Toss potatoes in olive oil and season with salt and pepper to taste. Grill cut-side down until golden brown, turn over and continue grilling until cooked through.

Place 8 tortillas on a flat surface. Divide both cheeses among the tortillas. Slice chicken on the bias into 1/4-inch thick slices. Cut each potato half in half. Divide the chicken, potatoes, garlic and thyme among the 8 tortillas. Stack tortillas to make four. Top the four tortillas with the remaining four tortillas. Brush the top with olive oil and season with salt and pepper to taste.

Grill, oil-side down until golden brown. Carefully flip over and continue grilling until golden brown and the cheese has melted.

This recipe yields 4 servings.

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