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3
c Chicken stock, and/or water
1
1/2 c Cooked chicken breast,
-shredded
1
tb Vegetable oil
2
lg Red onions, thinly sliced
1/2
c Beer, a medium bodied
Lager
2
tb Balsamic vinegar
1
ts Sugar
1
md Jalapeno Chile 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
GARNISH
1/2
c Favorite guacamole
1/2
c Favorite salsa
1/2
c Sour cream
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.
If
you're using water only, add 1/2 teaspoon salt.
2.
Add the chicken breast and simmer for 10 to 12 minutes or until just tender.
3.
Cool the chicken in the stock.
4.
Drain the chicken, remove the skin, and shred it into bite-size slices.
5.
Heat the oil in large non-aluminum casserole over medium-high heat.
6.
Add the onions and saute, stirring frequently, for about 10 to 15 minutes
or until
well softened.
7.
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.
8.
Add the oregano, salt, and pepper.
9.
Taste for seasoning and let cool.
10.
Lightly spray a 12 inch nonstick skillet or griddle with nonstick spray
or add a
tablespoon of oil and place over medium-high heat.
11.
Place a tortilla in the skillet and spoon 1/2 cup of the onion mixture
evenly over
one half.
12.
Sprinkle with 1/2 cup chicken and top evenly with 1/2 cup shredded cheese
13.
Fold the tortilla in half, pressing down with a spatula.
14.
Cook the quesadilla until lightly brown, then turn over and cook the other
side until
lightly brown.
15.
Place on a cutting board, slice into bite-size wedges, and keep warm under
foil.
16.
Repeat to cook the remaining quesadillas.
17.
Arrange on a large serving platter and serve immediately accompanied by
guacamole, salsa, and sour cream.
