Quesadillas Grilled Chicken and Red Onion

I make these quesadillas a lot for parties. If a big crowd is coming over, I fill and fold the tortillas a few hours ahead and stack them on a tray. As people arrive, I grill the quesadillas for about five minutes to melt the cheese and toast the tortillas. The warming rack is a convenient place to hold them once they have been grilled. They are also a wonderful snack or main dish.

Serves 6-8

2 large garlic cloves

1 jalapeño chile pepper, stem removed

1 cup cilantro leaves

5 tablespoons olive oil

salt and pepper

2 tablespoons sherry vinegar or red wine vinegar

2 teaspoons chopped fresh oregano, or 1 teaspoon dried oregano

3 boneless, skinless chicken breast halves

1 red onion, cut crosswise into ½ -inch slices

olive oil

2 cups grated Monterey Jack cheese or Queso Fresco cheese

Four 10-inch flour tortillas

1 cup tomato salsa

Make the paste
1. In a food processor, mince the garlic and jalapeno. Add cilantro, olive oil, salt and pepper, vinegar, and oregano, and process until smooth. Coat the chicken breasts on all sides with the paste. Cover and refrigerate for 3 to 4 hours or overnight.

Make the quesadillas
1. Lightly brush or spray the onion slices with oil. Grill the chicken and onions on the barbeque or in a skillet over direct medium heat until the chicken is opaque in the center and the onions are tender, 8 to 12 minutes, turning once.

2. Remove the chicken and onions from the grill and allow to cool. Cut the chicken crosswise into 1/8-inch slices and the onions into 1/4-inch pieces.

3. Evenly divide the chicken, onions, and cheese over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half-circle, and press down firmly.

4. Grill the quesadillas over direct medium heat until well marked and the cheese has melted, 4 to 6 minutes, turning carefully once. Allow the quesadillas to cool for a minute or two before cutting into wedges. Serve warm with the salsa.