Chicken Quesadillas

• 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 coarsely grated Monterey Jack cheese (with or without hot peppers; 2 cups)
• 8 (7-inch) flour tortillas
• Special equipment: a well-seasoned ridged grill pan
• Accompaniments: sour cream; salsa; fresh cilantro sprigs
• Garnish: lime wedges

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

chicken, salt, black pepper, onion, vegetable oil, garlic, cheese, flour tortillas, grill pan, sour cream, lime wedges

Taken from www.epicurious.com/recipes/food/views/chicken-quesadillas-108378 (may not work)