Serves 6 as hors d'oeuvres.

3 tbsp. vegetable oil
1 lb. very thinly sliced white onion (1 large onion)
1 tsp. dried basil
2 tbsp. honey
1 cup chicken stock
salt, to taste (none needed if canned chicken stock is used)
6 (10-inch ea.) flour tortillas
1 cup 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°F.

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 8 to 10 minutes, but do not dry out tortillas.

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