Balsamic Red Onion & Chicken Quesadillas
Balsamic vinegar enhances the natural sweetness of onions. If you wish, you can use the vinegar to dress a salad instead of tossing it out once it's done its duty in this recipe.
1 small red onion, thinly sliced
1/4 cup balsamic vinegar
1/2 teaspoon salt
4 10-inch whole-wheat tortillas
1 cup shredded sharp cheddar cheese
8 ounces grilled or roasted chicken, sliced into strips
Place the onion in a small bowl and cover with the vinegar. Marinate onions for 5 minutes, then drain well.
Place a tortilla in a large nonstick skillet over medium-high heat for about 45 seconds, then flip. Spread one-fourth of the cheese, a few pieces of chicken and one-fourth of the onion over the tortilla. Fold the tortilla in half, pressing gently with a spatula to flatten and cook until the cheese starts to melt, about 2 minutes. Flip and continue cooking until the second side is browned, 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm. Repeat to make three more quesadillas with the remaining ingredients. Serve warm with a side of guacamole, sour cream and salsa, if desired.