I wish I am a more seasoned food photographer. I wish I have the mad skills to give this chicken and caramelized onion quesadilla justice, to put on photo the smoky gouda cheese gooey between crisp tortillas and the caramelized onions peeking between moist chicken morsels. I tried. Really, I tried to capture for you its out-of-this world deliciousness. They’re just so darn good, my Nikon and I fell short. But what I lack in photo-taking, I make up in groveling. Please, please, pretty please, try this, please?
- 4 (3 ounces each) chicken breast, skinless and boneless
- salt and pepper
- 1 tablespoon oil
- 4 9- inch flour tortillas
- 4 teaspoons butter
- 2 cups Gouda cheese , shredded
- 1 teaspoon butter
- 1 teaspoon olive oil
- 2 large onions , peeled and sliced thinly
- 1 teaspoon sugar
- 1/2 teaspoon salt
Rinse chicken breast and pat dry. Season with salt and pepper to taste.
In a pan over medium heat, heat oil. Add chicken breast and cook for about 4 to 5 minutes on each side or until cooked through. Remove from pan and chop.
In a wide pan over medium heat, melt one teaspoon of butter. Lay tortilla flat on the pan and sprinkle 1/4 of the cheese on top. Place 1/4 of the chopped chicken and 1/4 of the caramelized onions on bottom half of tortilla. When cheese begins to melt, use a spatula to fold top half of tortilla over bottom half. Continue to cook, flipping once or twice, for about 1 to 2 minutes or until tortilla is crisp and golden brown and cheese is melted. Repeat with remaining tortillas. Cut each quesadilla into two and serve immediately with sour cream.
In a wide, thick bottomed skillet over medium heat, heat butter and olive oil until hot and shimmering. Add onions and stir until coated with oil. Add sugar and salt.
Cook and stir onions for about 5 minutes or until they release liquid. Spread onions in the pan and adjust heat to low. Continue to cook, stirring occasionally, for about 30 minutes or until onions are golden brown and wilted.