Chicken Quesadillas II

Ingredients

• 3½ cups shredded cooked rotisserie chicken (from a 2½-lb bird)
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1 large onion, halved lengthwise and thinly sliced crosswise
• 2 tablespoons vegetable oil
• 2 large garlic cloves, thinly sliced
• 5 oz coarsely grated Monterey jack cheese (with or without hot peppers; 2 cups)
• 8 (7-inch) flour tortillas

Directions

1. Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon pepper.
2. Cook onion with remaining ¼ teaspoon salt and ¼ teaspoon pepper in oil in a 10- to 12-inch skillet over moderate heat, stirring occasionally, until golden, about 6 minutes.
3. Add garlic and cook, stirring, until fragrant, about 1 minute, then transfer to a large bowl.
4. Add chicken to onion mixture along with cheese.
5. Put 1 tortilla on a cutting board and spread ½ cup chicken mixture over half of tortilla, then fold other half over to form a half-moon, pressing firmly on seam.
6. Assemble 7 more quesadillas in same manner.
7. 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.
8. Transfer with a spatula to cutting board and cut in half.