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Quesadillas 08

This Quesadillas 08 recipe uses Chicken Stock, Cooked Chicken Breast Shredded, Vegetable Oil, Balsamic Vinegar, and Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 cup
• 1 1/2 cup
• 1 tbsp
• 2 tbsp
• 1 tsp
• 1/4 tsp
• 1/8 tsp
• 1 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   In a deep medium skillet or a large saucepan, bring the chicken stock (or enough of a combination of chicken stock and water to cover the chicken) to a simmer.

2. 2

   If you're using water only, add 1/2 teaspoon salt.

3. 3

   Add the chicken breast and simmer for 10 to 12 minutes or until just tender.

4. 4

   Cool the chicken in the stock.

5. 5

   Drain the chicken, remove the skin, and shred it into bite-size slices.

6. 6

   Heat the oil in large non-aluminum casserole over medium-high heat.

7. 7

   Add the onions and saute, stirring frequently, for about 10 to 15 minutes or until well softened.

8. 8

   Add the beer, vinegar, sugar, and jalapenos to the onions and simmer over low heat until almost all of the liquid has evaporated.

9. 9

   The onions should be very tender and slightly caramelized.

10. 10

    Add the oregano, salt, and pepper.

11. 11

    Taste for seasoning and let cool.

12. 12

    Lightly spray a 12 inch nonstick skillet or griddle with nonstick spray or add a tablespoon of oil and place over medium-high heat.

13. 13

    Place a tortilla in the skillet and spoon 1/2 cup of the onion mixture evenly over one half.

14. 14

    Sprinkle with 1/2 cup chicken and top evenly with 1/2 cup shredded cheese; fold the tortilla in half, pressing down with a spatula.

15. 15

    Cook the quesadilla until lightly brown, then turn over and cook the other side until lightly brown.

16. 16

    Place on a cutting board, slice into bite-size wedges, and keep warm under foil.

17. 17

    Repeat to cook the remaining quesadillas. Arrange on a large serving platter and serve immediately accompanied by guacamole, salsa, and sour cream.