INGREDIENTS

INSTRUCTIONS

Quesadillas, those puffy "little whims" as the Mexicans call
appetizers, can be found in most Mexican restaurants in many
variations. Sometimes called empanadas, these turnovers have evolved
through the years. Traditionally, masa dough is flattened and folded
over to enclose a variety of fillings.  In California we make
quesadillas with either corn or flour  tortillas. They can be simple,
with a melted cheese center, or more  complicated creations like this
one. Olive oil spray on the pan or  griddle keeps the outside crispy
without being overly greasy. If you  don't have the spray, add a
tablespoon of vegetable or light-flavored  olive oil to the pan and
make sure it is very hot before cooking the  tortillas. These small
triangles are wonderful served as a first  course before a
Mexican-style main course like Grilled Skirt Steak  with Avocado-Tomato
Salsa or as a main course for brunch or lunch.  RECOMMENDED WINE: A
spicy, rich central coast Chardonnay is perfect  with this flavorful
appetizer.  In a deep medium skillet or a large saucepan, bring the
chicken stock  (or enough of a combination of chicken stock and water
to cover the  chicken) to a simmer. If you're using water only, add 1/2
teaspoon  salt. Add the chicken breast and simmer for 10 to 12 minutes
or until  just tender. Cool the chicken in the stock. Drain the
chicken, remove  the skin, and shred it into bite-size slices. Heat the
oil in large  non-aluminum casserole over medium-high heat. Add the
onions and  saute, stirring frequently, for about 10 to 15 minutes or
until well  softened. Add the beer, vinegar, sugar, and jalapenos to
the onions  and simmer over low heat until almost all of the liquid has
evaporated. The onions should be very tender and slightly  caramelized.
Add the oregano, salt, and pepper. Taste for seasoning  and let cool.
Lightly spray a 12 inch nonstick skillet or griddle  wtih nonstick
spray or add a tablespoonof oil and place over  medium-high heat. Place
a tortilla in the skillet and spoon 1/2 cup  of the onion mixture
evenly over one half. Sprinkle with 1/2 cup  chicken and top evenly
with 1/2 cup shredded cheese; fold the  tortilla in half, pressign down
with a spatula. Cook the quesadilla  until lightly brown, then turn
over and cook the other side until  lightly brown. Place on a cutting
board, slice into bite-size wedges,  and keep warm under foil. Repeat
to cook the remaining quesadillas.  Arrange on a large serving platter
and serve immediately accompanied  by guacamole, salsa, and sour cream.
Advance Preparation: Can be prepared up to one day ahead through step
3 and refrigerated. Remove from refrigerator one hour before
continuing. Posted to MM-Recipes Digest V4 #311 by "John Weber"
<hdbrer@ibm.net> on Dec 01, 97

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