1/2cupcooked chickencubed (decrease/increase quantity if adding to less or more)
Preheat grill to medium, about 400 degrees Fahrenheit.
Lay tortillas flat. You'll add the toppings to the bottom halves of the tortillas. Dividing ingredients between the six tortillas, lay four or five peach slices, three or four slices fontina, a few pieces of chicken if using, and four or five jalapeno slices onto each half. Fold tortillas over.
Lay carefully on grill and cook until golden brown on the bottom and cheese is beginning to melt, 1-2 minutes. Turn over and cook on the other side until golden and melty, another 1-2 minutes.
Remove from grill and cut into wedges. Serve with salsa, sour cream, avocado, guacamole, fresh cilantro, or cherry tomato salad.
Grilled Peach Fontina Quesadillas with Optional Chicken