Quesadillas

½ cup sweet Vidalia onion
2 cups shredded chicken
2 tsp minced chipotle peppers
1 large avocado, sliced
1 cup salsa or pico
4 oz shredded Jack or Cheddar (1 cup)
4 flour tortillas
tomatillo dressing or sour cream

Preheat the oven to 350 degrees F. Line a baking sheet with foil.
Carmelize onions in skillet 12-15 min. In a small bowl, combine chicken with the chipotle and onions.
Toast the tortillas directly over a medium gas burner, turning occasionally until slightly blistered on each side. Place the tortillas on the prepared baking sheet. Spread the avocado slices on half of the tortilla, top with the chicken, salsa, and cheese. Fold the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the top of the quesadillas.
Bake until the cheese melts and the filling hot, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.