Ingredients
1 can chiles in adobo sauce 7 oz
1/2 cup water
4 chicken cutlets
1 small red onion thinly sliced
2 jalapeno chiles sliced crosswise
1 cup rice vinegar
1/4 cup sugar
8 eight inch flour tortillas
5 oz Monterey jack cheese shredded
Preparation
Puree chiles in adabo sauce and water in blender until smooth. Pour mixture over chicken to coat. Refrigerate for 1 hour. Meanwhile, place onion in a small bowl. Combine jalapenos, vinegar and sugar in a small saucepan over med heat. Bring to a simmer and cook until jalapenos are soft and sugar has dissolved about 10 min. Heat grill over high heat. Grill chicken about 2 minutes per side. Slice into strips. WIpe pan clean Place 1 torilla onto a work surface. Arrange strips of 1 cutlet to cover tot. Sprinkle with 1/3 cup cheese and some onion-jalapeno mixture. Top with another tortilla. Repeat. Carefully place quesadilla onto hot gripp pan and cook over med heat until crisp about 4 min. Cut into wedges.
