Susan from Food Blogga
Makes 4 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
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.
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.