I doubled this recipe, so below are the configurations for a doubled recipe.
2 cans (7 ounces) chiles in adobo sauce
1 cup water
8 chicken cutlets
2 small red onions, thinly sliced
4 jalapeno chiles, stems removed, thinly sliced crosswise
2 cup rice vinegar (not seasoned)
1/2 cup sugar
8-12 eight-inch flour tortillas
10 ounces low-fat Monterey Jack cheese, shredded
- Puree chiles in adobo sauce and water in a 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 medium heat. Bring to a simmer, and cook until jalapenos are soft and sugar has dissolved, about 10 minutes. Pour over onion, and let stand until mixture is cool. Strain through a fine sieve.
- Heat a grill pan over high heat. Grill chicken, about 2 minutes per side. Slice into strips. Wipe pan clean.
- Place 1 tortilla onto a work surface. Arrange strips of 1 cutlet to cover tortilla. Sprinkle with 1/3 cup Monterey Jack cheese and some onion-jalapeno mixture. Top with another tortilla. Repeat with remaining tortillas, chicken, cheese, and onion mixture.
- Carefully place quesadilla onto hot grill pan, and cook over medium heat until tortillas are crisp and cheese melts, about 4 minutes per side. Cut each quesadilla in half, and divide among 8 plates. Cut into wedges.