Recipes Chicken Quesadillas with Red Onions 5.0 (1) Add your rating & review Zesty red onions are fantastic in this classic cheesy chicken quesadilla recipe. Plus: More Chicken Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on July 8, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 Ingredients 1/2 pound boneless, skinless chicken breast Kosher or sea salt, to taste Fresh cracked black pepper, to taste Eight 8-inch flour tortillas 6 ounces cheddar cheese, grated 1/2 medium red onion, thinly sliced 1/2 cup chopped cilantro Directions In a large pot, cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and let cool. Cut the chicken into bite-size pieces, season with salt and pepper and set aside. Spread half of the cheese on top of 4 tortillas. Top with the chicken and red onions. Add a final layer of cheese and gently spread the filling evenly around each tortilla. Top with cilantro and the remaining tortillas. Heat a large skillet or griddle over medium-high heat. Place a filled tortilla on the pan, and cook the tortilla for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted. Remove from the pan and repeat with the remaining quesadillas. Allow each to cool for a few minutes before cutting into 4 to 6 pieces. Serve With Salsa, guacamole and sour cream. Rate it Print