4-5chippolini onionsyellow onions can be substituted; if so only one is probably needed
8Blue or regular corn tortillas
PEPPER JACK QUESADILLAS
Pepper jack cheese
Blue or regular corn tortillas
½pineapple dicedabout 2 cups
Juice of one lime
Optional: 1 diced Serrano pepper for heat
½small head of red cabbage
½small head of green cabbage
3carrotsscrubbed with tops and tip removed
1/3cupplus 2 tablespoons rice vinegar
3tablespoonssugarI use organic
2teaspoonsDijon mustard or to taste
Slice and grill the chippolini onions on both sides until done (about 3-4 minutes depending on how thickly sliced; they will become soft and transparent).
While the onions are grilling, warm the chicken if not warm and toss with warmed chipotle salsa. You can do this in a saucepan or microwave it. I often buy an organic free range rotesseri chicken use that to make the shredded chicken (save the time but provides the quality)
Melt desired amount of cheese on half of a tortilla (I used the microwave).
When steps 1 and 2 are complete, place desired amount of chicken and onions on the tortilla, fold and devour!
Place desired amount of cheese on a tortilla. Place a second tortilla on the top and microwave for 30-45 seconds to melt the cheese for a softer quesadilla or prepare in a skillet over medium heat until the cheese melts , watching carefully so they do not burn.
Toss all ingredients in a bowl. Can be served immediately or allowed to sit for 20 minutes for the flavors to combine.
Shred the red cabbage, green cabbage and carrots (I did so in my food processor). Toss to combine in a large bowl.
In a small bowl combine rice vinegar, sugar and Dijon mustard, stirring until sugar dissolves. Pour onto slaw mixture and toss to cover.
You can serve immediately or I made mine the night before and let it sit overnight with allowed the light dressing to soak in without making the slaw soggy.