Chicken Quesadillas
Ingredients
| 3 1/2 cups | Rotisserie chicken, from the deli, shredded |
|---|---|
| 3/4 tsp. | Salt |
| 1/2 tsp. | Black pepper |
| 1 | Large onion, halved lengthwise and thinly sliced crosswise |
| 2 Tbsp. | Vegetable oil |
| 2 | Cloves garlic, thinly sliced |
| 5 oz. | Monterey Jack cheese, shredded |
| 8 | 7 inch flour tortillas |
| Add | Sour cream |
| Add | Salsa |
| Add | Cilantro |
| Add | Lime wedges |
Directions
Sprinkle chicken with 1/2 tsp. salt and 1/4 tsp. pepper. Cook onion with 1/4 tsp. salt and 1/4 tsp. pepper in oil in a skillet over moderate heat, stirring occasionally until golden, about 6 minutes.
Add garlic and continue cooking until fragrant, about 1 minute.
Transfer to a large bowl and add chicken along with cheese.
Put 1 tortilla on cutting board and spread 1/2 cup chicken mixture over half of the tortilla. Fold over, pressing firmly on seam. Assemble remaining tortillas the same way.
Heat lightly oiled grill pan over high heat until it begins to smoke, then reduce to moderate heat and grill quesadillas 2 at a time, turning over once, until cheese is melted and golden brown grill marks appear, about 4 minutes per batch. Transfer to cutting board and cut.
Serve with accompaniments.