Instructions: Preheat grill.

Brush chicken breasts with 1 tablespoon of olive oil and season with salt and pepper to taste. Grill chicken breasts on each side for 4 to 5 minutes, remove and let rest.

Toss the potatoes in the remaining olive oil and season with salt and pepper to taste. Grill flesh-side down for 2 to 3 minutes until golden brown, turn over and continue cooking until tender.

Place 4 tortillas on an ungreased baking sheet. Spread each tortilla with 2 tablespoons of each cheese, 4 slices chicken, 1 clove garlic, and 4 potato halves. Sprinkle each tortilla with fresh thyme. Stack the 2 layers and cover with the remaining 2 tortillas.

Brush the top tortillas with vegetable oil and place oil-side down on the grill. Cook on one side until golden brown, turn over and continue cooking until the cheese melts.

Cut into quarters and serve immediately.

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