Ingredients
3
1/2 cups shredded cooked rotisserie chicken (from a 2 1/2-lb bird)
1
large onion, halved lengthwise and thinly sliced crosswise
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
Special equipment: a well-seasoned ridged grill pan
Accompaniments: sour cream; salsa; fresh cilantro sprigs
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.
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