Active Time

　　40 minutes

　　Total Time

　　40 minutes

　　This recipe makes great use of rotisserie chicken, available at most supermarkets.

　　

Ingredients

Makes 8 hors d'oeuvre or 4 main-course servings

　　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

　　Accompaniments: sour cream; salsa; fresh cilantro sprigs

　　Garnish: lime wedges

　　

Special Equipment

a well-seasoned ridged grill pan

　　

Step 1

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

　　

Step 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. Add garlic and cook, stirring, until fragrant, about 1 minute, then transfer to a large bowl. Add chicken to onion mixture along with cheese.

　　

Step 3

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.

　　

Step 4

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.