Name: Chicken Quesadillas
Cook time: 40 minutes
Total time: 40 minutes
Yield: Makes 8 hors d'oeuvre or 4 main-course servings
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; a well-seasoned ridged grill pan

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Photo by Romulo Yanes

This recipe makes great use of rotisserie chicken, available at most supermarkets.

Recipe information

Total Time
40 minutes
Yield
Makes 8 hors d'oeuvre or 4 main-course servings

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

Special Equipment

a well-seasoned ridged grill pan

Preparation

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