Roast chicken makes a regular appearance on our weekly menu plan leaving us with leftover chicken to use up the next day. Glenn and I find these quesadillas make a quick and easy lunch or dinner when busy schedules have us eating on the run. To add a little something on the side you can whip up some Cilantro & Thai Chili Dipping Sauce in a matter of minutes!

Ingredients

• 2 T oil
• 1 large onion – cut into thin wedge slices
• 1 small Jalapeño pepper – small dice
• 4 tortillas – 10” diameter
• 4 T Sweet Thai Chili Sauce
• 2 C cooked chicken – small chunks
• 1C shredded marble cheese (or other mild cheese)
• chopped cilantro leaves

Directions

Preheat oven to 350 F

1. Heat 2 T of oil on high heat in a heavy frying pan
2. Add the thinly sliced onion wedges and immediately lower the heat to medium
3. Sauté the onions slowly until they turn a golden brown and are caramelized
4. Add the diced jalapeño to the caramelized onions and sauté until the jalapeños are soft – remove from heat
5. Place the tortillas, laying out flat, on two separate cookie sheets sprayed lightly with cooking oil
6. Spread each tortilla with 1 T of the Sweet Thai chili sauce
7. Divide the caramelized onion and jalapeño mixture, chicken chunks, grated cheese and chopped cilantro evenly amongst the four tortillas (place these ingredients on only one half of each tortilla)
8. Fold the tortillas in half
9. Place both of the cookie sheets on the middle rack of the oven
10. Bake 10 min.
11. Cut the quesadillas into wedges and serve with Cilantro and Thai Chili Dipping Sauce