Sweet Onion Quesadillas Recipes

SWEET-ONION QUESADILLAS

Sweet-Onion Quesadillas image

This recipe was created to accompany Grilled Spiced Garlic Skirt Steak. Can be prepared in 45 minutes or less.

Yield Serves 2 generously

Number Of Ingredients 5

Ingredients

1 medium-large sweet onion such as Vidalia or Walla Walla
olive oil for brushing onion and tortillas
four 6- to 7-inch flour tortillas
3/4 cup grated Monterey Jack cheese with hot peppers (about 3 ounces)
1/4 cup packed fresh coriander sprigs, washed well, spun dry, and chopped coarse.

Steps:

Prepare grill.
Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact. Brush both sides of slices lightly with oil and season with salt and pepper. Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened. Transfer onion as grilled to a bowl, separating rings.
Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter. Divide onion, Monterey Jack, and coriander between tortillas and cover with remaining 2 tortillas. Brush tops of quesadillas lightly with oil.
With a metal spatula transfer quesadillas to a rack set 5 to 6 inches over glowing coals and grill until undersides are golden brown, about 1 minute. Sandwiching each quesadillas between 2 metal spatulas, flip quesadillas over and grill until undersides are golden brown, about 1 minute.
Transfer quesadillas to a cutting board and cut into wedges. Serves 2 as a light luncheon main coarse or side dish.

SWEET ONION QUESADILLAS

Sweet Onion Quesadillas image

The onions and quesadillas can be grilled indoors with a ridged grill pan or with a George Foreman type grill if you prefer.

Provided by MsKittyKat

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1 medium sweet onion (Vidalia or Walla Walla)
olive oil, for brushing onion and tortillas
4 6-inch flour tortillas
3 ounces grated monterey jack pepper cheese
1/4 cup packed fresh cilantro, washed well,spun dry,and chopped coarse

Steps:

Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact.
Brush both sides of slices lightly with oil and season with salt and pepper.
Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened.
Transfer onion as grilled to a bowl, separating rings.
Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter.
Divide onion, Monterey Jack, and coriander between tortillas and cover with remaining 2 tortillas.
Brush tops of quesadillas lightly with oil.
With a metal spatula transfer quesadillas to a rack set 5 to 6 inches over glowing coals and grill until undersides are golden brown, about 1 minute.
Flip quesadillas over and grill until undersides are golden brown, about 1 minute more.
Transfer quesadillas to a cutting board and cut into wedges.

Nutrition Facts : Calories 369.4, Fat 17.6, SaturatedFat 9.2, Cholesterol 37.9, Sodium 612.1, Carbohydrate 36.7, Fiber 2.7, Sugar 3.7, Protein 15.9

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