Blackened Chicken Quesadillas

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4 boneless, skinless chicken breasts (5-6 oz. each)
2 T Cajun spice blend
4 flour tortillas (10")
2 cups fontina cheese, shredded, divided
Guacamole Salsa, recipe follows

Coat chicken with Cajun spice blend. Saute in oil in a large saute pan over medium heat until blackened, 4-5 minutes per side. Remove from pan, rest 5 minutes, then thinly slice across the grain.
Assemble quesadillas: First, coat a nonstick pan with cooking spray and heat over medium. Place tortilla in pan and sprinkle 1 side with 1/4 cup cheese, sliced chicken, and another 1/4 cup cheese. Fold empty side of tortilla over and cook until golden on each side, 2-4 minutes. Repeat process with remaining tortillas. Slice into wedges and serve with salsa.

Guacamole salsa Makes 2 cups

2 avocados, pitted, peeled, cut in chunks
2 Roma tomatoes, seeded, cut in chunks
1/4 cup red onion, diced
1/4 cup fresh lime juice
2 T chopped fres cilantro
Salt and pepper to taste

Toss all ingredients (except the avocado) together gently; set aside. Add the avocado just before serving so it won't get mushy.

Makes 4 quesadillas