Chicken, Jalapeno, and Cheddar Quesadillas with Chipotle BBQ Dipping Sauce

Susan from Food Blogga

Makes 4 quesadillas

Quesadillas:
4 teaspoons olive oil
2 large yellow onions, thinly sliced
2 tablespoons granulated sugar
1 small jalapeno, thinly sliced (the more seeds, the hotter the flavor)
salt, to taste

1 pound of chicken cutlets, cut into strips
salt and pepper
2 tablespoons olive oil

1/2 cup fresh cilantro, finely chopped
1 1/4 cup sharp white cheddar cheese, shredded
8 (6-7-inch) flour tortillas

Sauce:
1 cup ketchup, preferably Heinz
1/4 cup light brown sugar
1 tablespoon Dijon mustard
1 teaspoon Tabasco sauce
2 teaspoons apple cider vinegar
3-4 chipotle peppers in adobo sauce, finely chopped, plus 1-2 tablespoons of adobo sauce**

To make the bbq sauce, whisk together all ingredients in a medium bowl, and set aside.

In a large non-stick skillet over medium-high heat, warm 4 teaspoons olive oil. Add onions, sprinkle evenly with sugar, and toss until well coated. Cook for 2-3 minutes, then reduce heat to low, and continue cooking until onions are fully caramelized, about 15-20 minutes. Add jalapeno slices and some salt, stir well, and remove from heat.

Meanwhile, season chicken strips with salt and pepper. In a large skillet over medium-high heat, warm 2 tablespoons olive oil. Add chicken and saute 6-8 minutes, or until golden brown and crisp. Set aside.

Place 1 tortilla on a clean cutting board. Sprinkle with a little shredded cheese, top with 1/4 of the chicken, 1/4 of the onion mixture, 1/4 of the cilantro, then add a little more cheese. Top with another tortilla, and press lightly with your hand. Continue with remaining tortillas and filling until you complete 4 quesadillas.

Heat a large, nonstick, dry skillet over medium heat. Add 1 quesadilla. Cook until lightly browned, about 2 minutes per side. Transfer to a baking sheet and place in a warm oven (200-300 degrees F) until ready to serve. (Or eat 'em as you make 'em.) Repeat with remaining 3 quesadillas.

Cut each quesadilla into 4 wedges. Serve with bbq sauce for dipping. Oh, and don't forget the cold beer.