What's for Dinner?

Every Sunday morning I wake up, make a pot of coffee and sit on the couch with my grocery list and computer.  I love searching for new recipes and usually check out food and wine or any one of a million food blogs to find out what others are cooking and what inspires them.  This week I found a few new ones to try, including tonight's meal -- Caramelized Onion, Blue Cheese, and Chicken Quesadillas.
Just an FYI, I don't usually follow any recipe exactly which is exactly why I can't bake:

Exhibit A (my one and only attempt at baking, AKA, the time I made carrot cake for Steve's birthday and it caught on fire in the oven)

Back to my point, if you are looking for exacts -- follow the recipe above.
Step One:  Slice half a red onion VERY thinly.  As paper thin as possible.  You will need a very sharp knife for this.

Here's a little tip -- if you have a gas stove, turn on the burner closest to you while slicing the onion and you will never tear up and cry from cooking onions. It's a beautiful thing and probably has something to do with chemistry.
Next, heat up a pan with a combo of olive oil and a small pad of butter.  Add the onions with a sprinkle of sugar and vinegar to speed up the caramelization process:

(Note the kitty ladle)

Step 3: chop up a couple of cloves of garlic and some rosemary (it smells divine)

Since I don't usually have time to marinate meat after work, I like to make fresh herb rubs for meat -- a lot of the flavor and intensity without using much time.  I mixed together the garlic, rosemary, and generous sprinkle of salt and mash them together with the back of a knife on my cutting board.

Next, rub the mixture onto chicken breast and place in grill pan (no need to grease the grill pan) over medium-high heat:

After the chicken is cooked, slice into thin pieces:

1. 

I found a can of chipotle peppers in adobo sauce, which I like to keep around.  This isn't in the recipe, but spread a bit of that on the tortillas and it really amps up the taste by adding some smokiness and heat.  Top with the caramelized onion, sliced chicken and bit of blue cheese:

Pop that in the oven at 400 degrees for 7 minutes and you will have melty, gooey deliciousness. I also made some refried beans for Steve (don't judge) and topped the quesadillas with mexican crema. Sour cream works great too.



I forgot to take the obligatory, melty shot.  Oh well.
In other news, my new camera isn't coming until tomorrow!  Sadness, but until then, feel free to compare my photos with the food and wine shot: