A tasty twist on classic chicken quesadillas, this recipe combines two of my favorite things - grilling and Mexican food. We make these quesadillas all year round in my house, but they are truly a summertime favorite when we can easily grill the chicken and quesadillas outdoors. I hope that you enjoy this recipe as much as we do!
Photo Courtesy of Real Mom Kitchen
Caramelized Onions Recipe
Photo credit: Buff Chick Pea
Heat oil in a medium saucepan over medium-low heat. Add the onions and cook until soft and they have a brown caramelized hue, about 30 to 35 minutes. If you want to add some Italian balsamic vinegar, do so about half way through the cooking process. Season with salt and pepper, to taste. Set aside to cool.
NOTE: Vidalia onions also work great for this recipe as they have a high sugar content that adds to the caramelized appearance and taste.
If you don't have time to grill your own chicken breasts, just buy a rotisserie chicken and dice it up or purchase those Perdue chicken shortcuts that are available in your grocer's refrigerated section.
Do not use fat-free tortillas. Tortillas are already low-fat, but you need that 1 or 2 grams in the tortilla or they will not get crispy when you cook them. My favorite brand is La Banderita Smoked cheddar is available in most grocery stores in the deli section, near the blocks of Parmesan and Gouda cheeses.
When grating the cheese, if you want to cut down on the smoky flavor, you can trim the outside edges of the cheese first, as this is the smokiest part. You can also add a little fresh cilantro to the quesadillas, and/or use it as a garnish.