Adobo-Marinated Chicken Quesadillas

• 1 can chiles in adobo sauce 7 oz
• 1/2 cup water
• 4 chicken cutlets
• 1 small red onion thinly sliced
• 2 jalapeno chiles sliced crosswise
• 1 cup rice vinegar
• 1/4 cup sugar
• 8 eight inch flour tortillas
• 5 oz Monterey jack cheese shredded

1. Puree chiles in adabo sauce and water in blender until smooth. Pour mixture over chicken to coat. Refrigerate for 1 hour.
2. Meanwhile, place onion in a small bowl. Combine jalapenos, vinegar and sugar in a small saucepan over med heat. Bring to a simmer and cook until jalapenos are soft and sugar has dissolved about 10 min.
3. Heat grill over high heat. Grill chicken about 2 minutes per side. Slice into strips. WIpe pan clean
4. Place 1 torilla onto a work surface. Arrange strips of 1 cutlet to cover tot. Sprinkle with 1/3 cup cheese and some onion-jalapeno mixture. Top with another tortilla. Repeat.
5. Carefully place quesadilla onto hot gripp pan and cook over med heat until crisp about 4 min. Cut into wedges.

chiles, water, chicken cutlets, red onion, crosswise, rice vinegar, sugar, eight inch flour tortillas

Taken from www.epicurious.com/recipes/member/views/adobo-marinated-chicken-quesadillas-50048268 (may not work)