Chicken quesadillas

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[edit] Description

[edit] Ingredients

• 3 1/2 cups shredded cooked rotisserie Chicken (from a 2 1/2-lb bird)
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

• 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

[edit] Directions

1. Sprinkle Chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. 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.
3. 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.
4. 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.