The key to a good quesadilla (grilled cheese too) is to liberally butter your pan before you put it in and again before you flip it. This begs the question, how do you butter the pan before you flip your delicious item? You pull out your quesadilla, slap it on a plate, then butter the pan and slide the untoasted side into the pan.
I served these with one of those steam in the bag veggie deals because I couldn't decide what to put with them and then I was too hungry to think anything up.
2 chicken breasts
1/4 cup chicken broth
1/4 bbq sauce
1 large onion, sliced
1 tbsp butter
shredded jack cheese
soft taco tortillas
extra bbq sauce for prep
butter for your pan
Put chicken breasts, chicken broth and bbq sauce in a medium saucepan. Bring to a simmer, stir occasionally and wait for the chicken to get cooked through, about 10 minutes.
While the chicken is cooking, melt the butter in a saute pan over medium heat. Add your sliced onion to the melted butter and give it a quick stir to get nicely coated. Stir every couple of minutes until your onions get soft and browned.
Pull your chicken off the heat and shred. Add more bbq sauce if desired. To assemble your quesadilla, put some shredded chicken, a light amount of cheese, a little bbq sauce, then onion and a little more cheese on a tortilla. Top with a second tortilla. In the same pan you caramelized your onion, put a generous swipe of butter and lay the quesadilla in it. Let it cook for about 2 minutes and flip, let that side cook about 1.5 minutes. Pull it out of the frying pan, cut with a pizza cutter and enjoy.