Chicken Quesadillas with Red Onions

1. 1

   In a large pot, cover the chicken breasts with water.

2. 2

   Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through.

3. 3

   Remove the chicken from the water and let cool.

4. 4

   Cut the chicken into bite-size pieces, season with salt and pepper and set aside.

5. 5

   Spread half of the cheese on top of 4 tortillas.

6. 6

   Top with the chicken and red onions.

7. 7

   Add a final layer of cheese and gently spread the filling evenly around each tortilla.

8. 8

   Top with cilantro and the remaining tortillas.

9. 9

   Heat a large skillet or griddle over medium-high heat.

10. 10

    Place a filled tortilla on the pan, and cook the tortilla for about 3 minutes or until the bottom is golden.

11. 11

    Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted.

12. 12

    Remove from the pan and repeat with the remaining quesadillas.

13. 13

    Allow each to cool for a few minutes before cutting into 4 to 6 pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.