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Yummy Chicken Quesadillas
2 yellow onions, sliced
4 T. olive oil, divided
8 to 12 6-inch corn tortillas
16-oz. pkg. shredded Monterey Jack cheese
3-lb. deli roast chicken, shredded or cubed
Optional: guacamole, salsa
In a large skillet over medium-high heat, saute onions in 2 tablespoons oil until golden and caramelized. Add a drizzle of remaining oil to a separate skillet; cook a tortilla for 15 seconds on each side. Spoon onions, cheese and chicken onto half of tortilla; fold over and cook for about one minute, until light golden and crisp, or just until cheese melts for a soft quesadilla. Repeat with remaining ingredients; garnish as desired. Makes 4 to 6 servings.