INGREDIENTS

INSTRUCTIONS

GARNISH
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.
1. 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.
2. 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.
3. 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.
4. 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.
5. 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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