| 1 | Quesadillas, those puffy "little whims" as the mexicans call appetizers, can be found in most mexican restaurants in many variations. |
| 2 | Sometimes called empanadas, these turnovers have evolved through the years. |
| 3 | Traditionally, masa dough is flattened and folded over to enclose a variety of fillings. |
| 4 | In california we make quesadillas with either corn or flour tortillas. |
| 5 | They can be simple, with a melted cheese center, or more complicated creations like this one. |
| 6 | Olive oil spray on the pan or griddle keeps the outside crispy without being overly greasy. |
| 7 | If you don"t have the spray, add a tablespoon of vegetable or light-f recommended wine: a spicy, rich central coast chardonnay is perfect with this flavorful appetizer. |
| 8 | In a deep medium skillet or a large saucepan, bring the chicken stock (or enough of a combination of chicken stock and water to cover the chicken) to a simmer. |
| 9 | If you"re using water only, add ?teaspoon salt. |
| 10 | Add the chicken breast and simmer for 10 to 12 minutes or until just tender. |
| 11 | Cool the chicken in the stock. |
| 12 | Drain the chicken, remove the skin, and shred it into bite-size slices. |
| 13 | Heat the oil in large non-aluminum casserole over medium-high heat. |
| 14 | Add the onions and saute, stirring frequently, for about 10 to 15 minutes or until well softened. |
| 15 | Add the beer, vinegar, sugar, and jalapenos to the onions and simmer over low heat until almost all of the liquid has evaporated. |
| 16 | The onions should be very tender and slightly caramelized. |
| 17 | Add the oregano, salt, and pepper. |
| 18 | Taste for seasoning and let cool. |
| 19 | Lightly spray a 12 inch nonstick skillet or griddle wtih nonstick spray or add a tablespoonof oil and place over medium-high heat. |
| 20 | Place a tortilla in the skillet and spoon ?cup of the onion mixture evenly over one half. |
| 21 | Sprinkle with ?cup chicken and top evenly with ?cup shredded cheese; fold the tortilla in half, pressign down with a spatula. |
| 22 | Cook the quesadilla until lightly brown, then turn over and cook the other side until lightly brown. |
| 23 | Place on a cutting board, slice into bite-size wedges, and keep warm under foil. |
| 24 | Repeat to cook the remaining quesadillas. |
| 25 | Arrange on a large serving platter and serve immediately accompanied by guacamole, salsa, and sour cream. |
| 26 | Advance preparation: can be prepared up to one day ahead through step 3 and refrigerated. |
| 27 | Remove from refrigerator one hour before continuing |
