Serves 6

3 tbsps olive oil

2 large red or yellow onions, thinly sliced

1 tsp each of dried basil and oregano

½ tsp dried cumin

2 tbsps balsamic vinegar

1 tbsp brown sugar

½ cup chicken broth

1 ½ cups coarsely chopped or shredded cooked chicken breast

2 green onions. finely chopped

½ cup bottled, roasted red peppers, drained and coarsely chopped

1 cup grated Monterey jack cheese

6 8in flour tortillas


Heat olive oil in a large sauté pan over medium heat. Add onions and sauté, stirring frequently for about 10 to 15 minutes until well softened. Add the chicken broth, vinegar, and sugar and simmer over low heat until the liquid has evaporated and onions are very tender and caramelized. Stir in the basil, oregano and cumin and season with salt and pepper.

Mix together the chicken, green onion, and red peppers.

Place a large non-stick skillet or sauté pan over medium heat. Lightly spray with a cooking spray or add some oil or butter. And heat until melted. Place a tortilla in the skillet and spread some onion mixture evenly over the tortilla leaving a ½ “ border. Sprinkle with a layer of cooked chicken mixture and top with a layer of grated cheeps. Top with another tortilla pressing down firmly. Cook until lightly browned – about 1 – 2 minutes. Carefully turn the quesadilla over and cook the other side until nicely browned and the cheese is melted. Remove to heated platter and cut into small wedges. Repeat with remaining tortillas. Serve with sour cream and salsa if desired.

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