2 tbsps butter
1 red onion, chopped
1 tbsp brown sugar
1/4 tsp vinegar
1 cup cooked, shredded chicken
1 jar roasted red peppers (370 mL size)
1 1/2 cups shredded smoked Gouda cheese
4 large tortillas (10 small)
In a skillet, melt butter over medium heat. Stir in onion, sugar, and vinegar and cook until onion is golden brown (about 25 minutes). Remove from heat and let cool. (Can be done up to 2 days ahead)
Preheat oven to 450F. Drain and slice roasted red peppers. Sprinkle cheese over half of each tortilla, top with onion, peppers and chicken. Fold other half of each tortilla over filling. Transfer to a baking sheet and bake until the tortillas are slightly crisp and cheese is melted. Cut each into 4 pieces, arrange on a platter and serve hot with salsa and sour cream.
Quesadillas can be assembled the day before. Wrap each tightly in plastic wrap and refrigerate until ready to cook. Remove from fridge about 30 minutes before baking.
Quesadillas can be grilled or broiled instead of baked. Turn once so both sides of the tortilla get crisp.
Use a pizza cutter, instead of a knife, to cut the quesadillas.