Quesadilla Triangles with Smoky Shredded Chicken

1 boneless, skinless chicken breast half (about 6 ounces), washed and patted dry
2 T vegetable oil
½ cup chopped onion
2 garlic cloves, peeled, crushed
½ teaspoon ground cumin
½ teaspoon ground coriander
1 canned chipotle chile pepper in adobo sauce, chopped
½ pound finely chopped tomatoes
1 teaspoon tomato puree, or use 1 teaspoon of the adobo sauce from above
½ teaspoon sugar
salt and ground black pepper to taste
6 flour tortillas (6 inches in diameter)
oil for brushing on the tortillas
6 T grated Gruyere cheese
2 green onions, washed, ends removed, finely chopped
1/3 cup sour cream
24 cilantro leaves for garnish

Place the chicken in a pan with cold water to cover. Cover and simmer it gently over low heat, being careful not to boil, until cooked through, about 7 to 10 minutes, depending on the size and thickness.

Cool it in the cooking liquid, then drain. Shred the chicken.

In a large skillet, heat the oil over medium heat. Add the onion and saute until it is softened and slightly golden, about 5 minutes.

Add the garlic, cumin, coriander, chile, tomatoes, tomato puree or adobo sauce, and sugar. Cook until the mixture is thickened, abut 5 minutes.

Remove from the heat and cool; stir in the shredded chicken. Add salt and pepper to taste. Set aside.

Preheat a grill pan (or regular skillet) over medium heat. Brush one side of the tortilla with oil. Place the tortilla, oiled side down, onto the pan, pressing lightly with a spatula. Pan-grill for 1 to 2 minutes or until the tortilla softens. Repeat with remaining tortillas.

Preheat the oven to 400 degrees.

Place half of the tortillas on a baking sheet, grill marks down.

In a small bowl combine the cheese and green onion.

Sprinkle 1 tablespoon of the cheese-onion mixture over each tortilla. Evenly divide the chicken mixture and place it on top of the cheese-onion mixture. Sprinkle the chicken with the remaining cheese-onion mixture.

Top with the remaining tortillas, pressing down slightly. Bake until the cheese melts, about 5 minutes. Cool slightly. Cut each quesadilla into 8 wedges. Top with a dollop of sour cream and garnish with a cilantro leaf.

Makes 24 wedges.