Recipe: Chicken Quesadillas for Kari, Edmonton

Hi Kari:-) This certainly got good reviews from those who have tried this recipe. I have not tried it. I hope that this is what you are looking for.

CHICKEN QUESADILLAS

FILLING:
3 1/2 cups shredded cooked rotisserie chicken (from a 2 1/2-lb bird)
3/4 teaspoon salt, divided use
1/2 teaspoon black pepper, divided use
1 large onion, halved lengthwise and thinly sliced crosswise
2 tablespoons vegetable oil
2 large garlic cloves, thinly sliced
5 oz coarsely grated Monterey Jack cheese (with or without hot peppers; 2 cups)
8 (7-inch) flour tortillas
TO SERVE:
Accompaniments: sour cream; salsa; fresh cilantro sprigs
Garnish: lime wedges

Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cook onion with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in oil in a 10- to 12-inch skillet over moderate heat, stirring occasionally, until golden, about 6 minutes.

Add garlic and cook, stirring, until fragrant, about 1 minute, then transfer to a large bowl. Add chicken to onion mixture along with cheese.

Put 1 tortilla on a cutting board and spread 1/2 cup chicken mixture over half of tortilla, then fold other half over to form a half-moon, pressing firmly on seam. Assemble 7 more quesadillas in same manner.

Heat lightly oiled grill pan over high heat until it begins to smoke, then reduce heat to moderate and grill quesadillas, 2 at a time, turning over once, until cheese is melted and golden brown grill marks appear, about 4 minutes total per batch. Transfer with a spatula to cutting board and cut in half.

Makes 8 hors d'oeuvre or 4 main-course servings.
Gourmet, August 2003