We recently found a down to earth Mexican restaurant with very reasonable prices.  A friend had taken me there for lunch and I had fabulous tacos and flan there.  Soon I took my husband and he loved it as well.  We have been going there ever since and really enjoy the food. They always serve a small plain cheese quesadilla while customers wait for dinner.  Initially my daughter rejected it, not liking the way it looked.  She is averse to anything that looks like a sandwich.  Gradually she took a bite and really enjoyed it.  It got me thinking, I never make quesadillas at home, especially now that my daughter is eating them.  Well I bought some chicken thighs with the skin on, drizzled olive oil and sprinkled paprika, salt, garlic and onion powder before roasting them.  I then took the skin off and shredded the meat off the bone and used it as a filling for the quesadillas. I also decided to make some fresh guacamole and tomato salsa.  I love making fresh guacamole- it’s so easy to prepare and I don’t like the store bought versions, they are all very bland and chemical tasting.  The only hurdle in making fresh guacamole is finding ripe avocados that very day or planning a few days in advance.  To accelerate ripening, you can store the avocados in a brown bag.  The tomato salsa is also very easy to make and generally has ingredients that are available in the pantry.  I wanted to add onions to the quesadillas but didn’t want to keep them raw- and since I didn’t have green onions, I decided to caramelize the red ones.  A sprinkle of salt and pepper made them delicious and golden brown.  The sweet creamy onions went really well with the shredded chicken.  I like spicy food and decided to add sliced pickled jalapenos to mine.  My daughter enjoyed hers with just the cheese and the chicken.  Overall it was a very successful quesadilla night- definitely many more to follow!

Quesadillas

• 2 cups cooked chicken, shredded- rotisserie will do
• 8 medium tortillas
• 2 cups shredded Monterey jack and cheddar cheese
• 2 medium onions, sliced thin
• 2 tablespoons extra virgin olive oil
• Salt to taste
• Pinch of sugar
• Sliced jalapenos, optional

In a small non-stick frying pan, heat one-tablespoon oil. Add the sliced onion and sauté on medium low heat. Sprinkle a pinch of sugar and salt and cook for about 20 minutes or till the onions are soft and golden brown. Divide into 4 piles. Keep aside.
In a large non-stick frying pan, heat one-teaspoon olive oil. Place the tortilla on the frying pan, spread ¼ cup cheese, ¼ cup shredded chicken, jalapenos and one pile of caramelized onions. Place the second tortilla on top and press it down with a spatula, cook for 2-3 minutes or till cheese begins to melt. Turn the quesadilla over and cook for another 2-3 minutes. Cut into 4 pieces. Repeat the same steps for 3 more quesadillas. Serve with fresh guacamole and tomato salsa.

Guacamole

• 2 ripe avocados cut into 1-inch pieces
• ¼ cup red onion, minced
• 2 garlic cloves, minced
• ½ cup cilantro, chopped
• 2 teaspoons salt
• Juice of 2 limes

Mix all the ingredients in a medium bowl. Cover with plastic wrap and refrigerate for an hour before serving.

Tomato Salsa

• 14.5 ounces can chopped tomato, excess water drained
• ¼ cup red onion, minced
• 2 garlic cloves, minced
• Juice of one lime
• 1 teaspoon olive oil
• ½ cup cilantro, chopped
• 1½ teaspoon salt
• ½ teaspoon sugar

Mix all the ingredients in a medium bowl. Let stand for an hour before serving.