Chicken Quesadillas

Ingredients

• 0.5 teaspoon pepper black
• 8 7-inch flour tortilla ()
• 2 large garlic clove thinly sliced
• 8 servings lime wedges 
• 5 oz monterrey jack cheese with or without hot peppers; 2 cups) grated
• 1 large onion halved lengthwise thinly sliced
• 3  rotisserie chicken cut shredded cooked (from a)
• 8 servings cup heavy whipping cream fresh sour
• 0.8 teaspoon salt 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• grill
• spatula
• grill pan
• cutting board

Directions

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. Assemble 7 more quesadillas in same manner.
6. 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.
7. Transfer with a spatula to cutting board and cut in half.