Serves 6 as hors d'oeuvres.

3 tbsp. vegetable oil
1 lb. very thinly sliced white onion (1 lg. onion)
1 tsp. dried basil
2 tbsp. honey
1 c. chicken stock
Salt to taste (none needed if canned chicken stock is used)
6 (10 inch) flour tortillas
1 c. grated Jack cheese

In a large skillet over medium heat, saute the onions in the oil until they begin to soften. Sprinkle in basil and continue stirring over medium or medium-low heat for about 15 minutes. The goal is to soften the onions. Do not burn or even brown them. Stir in the honey and continue cooking five minutes. Add chicken stock and turn the heat high enough so the stock barely simmers. Continue cooking and stirring until the stock has almost totally evaporated. Salt to taste. Remove from heat and set aside.

Heat oven to 350 degrees.

Sprinkle cheese onto tortillas, then spoon on onions. Fold each tortilla in half, creating a half-moon shape. Bake in oven long enough for cheese to melt, about eight to 10 minutes, but do not dry out tortillas.

Remove quesadillas from oven and slice each into thirds. Serve with hot salad for dipping if desired.