Chicken and Caramelized Onion Quesadilla brimming with moist chicken, caramelized onions and Gouda cheese for amazing creamy, cheesy flavor. Easy to make for a snack or light weeknight meal plus amazing hack on how to make for a large crowd.
Course Appetizer, Snack
Keyword chicken quesadilla
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
1/2pound(two 4-ounces each) boneless, skinless chicken breast
49-inch flour tortillas
2cupsGouda cheese, shredded
For the Caramelized Onions
2large onions, peeled and sliced thinly
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, stirring occasionally, for about 5 minutes or until onions begin to sweat.
Spread onions in the pan and adjust heat to low. Continue to cook, stirring occasionally, for about 30 minutes or until onions are deep golden brown color and wilted.
Rinse chicken breast and pat dry. Season with salt and pepper to taste.
In a skillet over medium heat, heat canola oil. Add chicken breast in a single layer and cook for about 4 to 5 minutes on each side or until lightly browned and thermometer inserted in the center reads 165 F.
Remove from pan and allow to cool to touch. Chop and set keep warm.
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 over the cheese.
When cheese begins to melt, place another tortilla to cover toppings.
Cook for about 1 to 2 minutes or until tortilla is crisp and golden. Using a spatula, turn to other side and continue to cook until golden and cheese is melted.
Repeat with remaining tortillas. Cut each quesadilla into two and serve immediately.