Chicken breasts gain a smoky richness and a little heat from marinating in adobo, a tangy Mexican chili sauce.
- 1 can (7 ounces) chilies in adobo sauce
- 1/2 cup water
- 4 chicken cutlets (4 ounces each)
- 1 small red onion, thinly sliced
- 2 jalapeño chilies, stems removed, thinly sliced crosswise
- 1 cup rice vinegar (not seasoned)
- 1/4 cup sugar
- Eight 8-inch flour tortillas
- 5 ounces low-fat Monterey Jack cheese, shredded (1 1/3 cups)
Puree the chilies in adobo sauce and water in a blender until smooth. Pour the mixture over the chicken to coat. Refrigerate for 1 hour.
Meanwhile, place the onion in a small bowl. Combine the jalapeños, vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, and cook until the jalapeños are soft and the sugar has dissolved, about 10 minutes. Pour over the onion, and let stand until the mixture is cool. Strain through a fine sieve.
Heat a grill pan over high heat. Grill the chicken, about 2 minutes per side. Slice into strips. Wipe the pan clean.
Place 1 tortilla onto a work surface. Arrange strips of 1 cutlet to cover the tortilla. Sprinkle with 1/3 cup Monterey Jack cheese and some onion-jalapeño mixture. Top with another tortilla. Repeat with the remaining tortillas, chicken, cheese and onion mixture.
Carefully place the quesadilla onto the hot grill pan, and cook over medium heat until the tortillas are crisp and cheese melts, about 4 minutes per side. Cut each quesadilla in half, and divide among 8 plates. Cut into wedges.
Recipe reprinted by permission of Martha Stewart Living. All rights reserved.