1 pound chicken tenders
2 teaspoons chili powder
1 teaspoon ground cumin
4 tablespoons olive oil, divided
2 large garlic cloves, chopped
3 burrito-size flour tortillas, 11 inches
¾ cup chopped red onion
3 cups packed grated sharp cheddar cheese, about 12 oz.
½ cup chopped fresh cilantro
Sprinkle chicken with chili powder, cumin, salt and pepper. Heat 2 tablespoons oil in skillet over medium high heat. Add garlic and ¾ cup chopped onion and saute one minute. Add chicken and saute until chicken is just cooked through, about 5 minutes.
Sprinkle half of one tortilla with ½ cup cheese. Place 1/3 cup chicken mixture atop cheese; sprinkle with chicken mixture and cilantro. Heat one tablespoon oil in each of 2 heavy skillets over medium high heat. Fold in half. Place 2 quesadillas in one skillet and third in second skillet. Cook quesadillas until brown and cheese melts, about 4 minutes per side. Transfer to work surface and cut into wedges. Serve with salsa.