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LOCATION: Recipes >> Mexican >> Quesadillas 08

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Quesadillas
Yield: 6 Servings

3 c chicken stock
1 1/2 c cooked chicken breast, shredded
1 tb vegetable oil
2 lg red onions, thinly sliced
1/2 c beer
2 tb balsamic vinegar
1 ts sugar
1 jalapeno pepper, seeded and finely chopped
1 ts finely chopped fresh oregano, or 1/2 tsp dried
1/4 ts salt
1/8 ts pepper
nonstick spray
3 flour tortillas, 12 inch diameter
1 1/2 c Jack cheese, shredded

1/2 c guacamole
1/2 c salsa
1/2 c sour cream

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. If you're using water only, add
1/2 teaspoon salt. Add the chicken breast and simmer for 10 to 12
minutes or until just tender. Cool the chicken in the stock. Drain
the chicken, remove the skin, and shred it into bite-size slices.

Heat the oil in large non-aluminum casserole over medium-high heat.
Add the onions and saute, stirring frequently, for about 10 to 15
minutes or until well softened.

Add the beer, vinegar, sugar, and jalapenos to the onions and simmer
over low heat until almost all of the liquid has evaporated. The
onions should be very tender and slightly caramelized. Add the
oregano, salt, and pepper. Taste for seasoning and let cool.

Lightly spray a 12 inch nonstick skillet or griddle with nonstick
spray or add a tablespoon of oil and place over medium-high heat.
Place a tortilla in the skillet and spoon 1/2 cup of the onion
mixture evenly over one half. 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. Cook the quesadilla until lightly
brown, then turn over and cook the other side until lightly brown.
Place on a cutting board, slice into bite-size wedges, and keep
warm under foil.

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

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