"CHICKEN QUESADILLAS"

From Gourmet Magazine

3 1/2 cups shredded cooked rotisserie chicken (from a 2 1/2-lb. bird)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 large onion, halved lengthwise and thinly sliced crosswise
2 tablespoons vegetable oil
2 large garlic cloves, thinly sliced
5 oz. grated Monterey Jack cheese (with or without hot peppers; 2 cups)
8 (7-inch) flour tortillas
sour cream, salsa, cilantro for serving

Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cook onion with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in oil in a 10 to 12-inch skillet over moderate heat, stirring occasionally, until golden, about 6 minutes.  Add garlic and cook, stirring, until fragrant, about 1 minute, then transfer to a large bowl.  Add chicken to onion mixture along with cheese.

Put 1 tortilla on a cutting board and spread 1/2 cup chicken mixture over half of tortilla, then fold other half over to form a half-moon, pressing firmly on seam.  Assemble 7 more quesadillas in same manner.

Heat lightly oiled grill pan over high heat until it begins to smoke, then reduce heat to moderate and grill quesadillas, 2 at a time, turning over once, until cheese is melted and golden brown grill marks appear, about 4 minutes total per batch.  Transfer with a spatula to cutting board and cut in half.  YIELD:  8 servings (appetizers) or 4 servings (main course)

**I sometimes chop some cilantro and mix it into the sour cream.

**If you don't have a grill pan, just cook them in the same skillet you cooked the onions in.