 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
This recipe makes great use of rotisserie chicken, available at most supermarkets. 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 |
accompaniments: sour cream; salsa; fresh cilantro sprigs |
garnish: lime wedges |
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.
|
|