|3 1/2 cups|
Rotisserie chicken, from the deli, shredded
Large onion, halved lengthwise and thinly sliced crosswise
Cloves garlic, thinly sliced
Monterey Jack cheese, shredded
7 inch flour tortillas
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.