Quesadilla el pollo

Makes 8 appetizers

LESA

This is an easy recipe that is made better by garnishes.

ingredients

3 1/2 cups shredded cooked chicken
(about 2 lbs)
3/4 tsp salt
1/2 tsp black pepper
1 large onion, halved and
thinly sliced crosswise
2 Tbs vegetable oil
2 large garlic cloves,
thinly sliced
5 oz Monterey Jack cheese (with
or without hot peppers; 2
cups)coarsely grated
1 cu cilantro, finely chopped
8 lrg flour tortillas
A well-seasoned, ridged grill pan works best, but a heavy bottom saute pan is good too.
Accompaniments: sour cream; salsa Verde; and lime wedges.

1
Assemble and pre-measure all ingredients.
2
Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3
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 cilantro and cheese.
4
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.
5
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.