CARAMELIZED ONION AND JALAPENO QUESADILLAS
This is great for an appetizer or meal. You can add meat if you like, but I made a vegetarian option for meatless Monday! Top each quesadilla with sour cream, salsa, lettuce, and guacamole.
Provided by ALICIA26
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium-low heat; cook and stir onion until softened and lightly browned, about 10 minutes. Add jalapeno peppers to onion; cook and stir until onion is browned, about 10 minutes more. Transfer onion mixture to a plate.
- Heat about 1 tablespoon olive oil in the same skillet and add 1 tortilla. Top tortilla with 1/4 cup Mexican cheese blend, 1/2 of the onion mixture, and 1/4 cup Mexican cheese blend, respectively; top with 1 tortilla. Cook quesadilla until browned and cheese is melted, 1 to 2 minutes per side. Repeat with remaining oil, tortillas, cheese, and onion mixture.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 40.9 g, Cholesterol 40 mg, Fat 26 g, Fiber 3 g, Protein 13.9 g, SaturatedFat 11.8 g, Sodium 725.8 mg, Sugar 3.2 g
CARAMELIZED MAUI ONION AND BARBEQUE DUCK QUESADILLAS
Steps:
- Prepare a smoker for cold smoke. Place duck breasts on a smoker rack and put in the smoker for 15 minutes. Remove from the smoker.
- In a small bowl add fresh lime juice to sour cream and stir. Season with salt, to taste, and refrigerate until ready to serve.
- Preheat oven to 350 degrees F. Place the duck breasts in an ovenproof saute pan and place in the oven. Roast duck for 10 minutes or until medium rare. Remove from the oven and allow to cool.
- Using a sharp knife, dice the duck breast into 1/2-inch pieces. Place the canola oil in a large saute pan over medium-high heat. Add diced duck and season with salt and pepper. Stir in the barbeque sauce and bring to a boil and immediately remove from heat.
- Place 4 flour tortillas on a clean cutting board. Divide the duck mixture onto the tortillas. Sprinkle the sauteed Maui onion, mango, poblano chili, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining 4 tortillas and brush each side with canola oil. Bring a large saute pan or griddle to medium heat. Place 1 tortilla stack in the pan or griddle and cook until golden brown or about 3 minutes. Using a spatula flip tortilla over to cook other side. Remove from pan and place on cutting board and cut into 6 wedges. Place on a warm plate and dab lime sour cream on each wedge and garnish with a cilantro sprig. Repeat with the remaining tortilla stacks.
CARAMELIZED ONION QUESADILLAS
I love caramelized onions and this is a great way to use them. It's a little different in that the onions are chopped instead of sliced into rings. The recipe comes from a community cookbook.
Provided by Lvs2Cook
Categories Onions
Time 35m
Yield 24 pieces
Number Of Ingredients 8
Steps:
- Caramelized Onions: heat the olive oil in a large skillet and add the onion. Cook for 10 minutes or until tender. Add the vinegar and sugar. Cook for 3 minutes or until sugar is dissolved and the mixture is light brown. Remove from the heat.
- Place 3 tortillas on a baking sheet. Cover each tortilla with fontina cheese, caramelized onion and goat cheese. Top each with a second tortilla. Brush the tops with olive oil.
- Bake at 350°F for 8-10 minutes or until the tops are golden brown and the cheese is melted. Repeat until all ingredients are used.
- Cut each quesadilla into 4 wedges.
- Serve hot.
Nutrition Facts : Calories 109.8, Fat 6.5, SaturatedFat 2.9, Cholesterol 11.9, Sodium 176.7, Carbohydrate 8.7, Fiber 0.6, Sugar 1, Protein 4.1
CAMEMBERT-CARAMELIZED ONION QUESADILLA WITH APPLE CHUTNEY
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 1h55m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the grill to medium. Heat the oil and butter in a large saute pan over medium heat. Add the onions and slowly cook until caramelized, about 45 minutes. Then stir in the balsamic vinegar and thyme. Let cool slightly before using in quesadilla.
- Place 6 quesadillas on a flat surface and divide the cheese and onions among the tortillas. Season filling with salt and pepper. Stack the tortillas to make 3 (2-layer) tortillas, and top with the remaining tortillas. Brush the tops with oil and grill, oiled-side down, until golden brown, about 2 to 3 minutes. Flip the quesadillas, close the cover, and grill until the cheese has melted, about 5 minutes. Slice into quarters, and place 3 quarters on each of 4 plates. Top with a dollop of the apple chutney and a sprig of fresh thyme.
- Heat oil in a medium saucepan over medium-high heat. Add the onion, ginger, garlic, and jalapeno, and cook until soft. Add half of the apples, the apple juice and vinegar, and cook until the apples are soft. Remove from the heat and stir in the remaining apples and the thyme. Season with salt and pepper, to taste. Transfer to a bowl and let sit at room temperature for 30 minutes before serving so that flavors meld.
QUESADILLAS WITH SMOKED GOUDA AND CARAMELIZED ONION
I first came across this recipe in Epicurious but I have tweaked it into something my friends like better. It is a great appetizer with margaritas or chilled Chardonnay!
Provided by Penny Stettinius
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons butter in heavy medium skillet over medium heat.
- Add onion and sauté until onion is golden brown, stirring frequently, about 25 minutes.
- Season with freshly cracked pepper.
- Remove from heat. Cool to room temperature.
- Brush heavy large skillet with remaining butter. Place over medium-high heat. Working in batches, Sprinkle cheese, prosciutto and sautéed onion on tortilla, dividing equally, top with another tortilla making a sandwich. Cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to cutting board. Cut each into 6 triangles. Arrange on platter and serve hot or at room temperature.
- I usually serve with sour cream mixed with mango chutney and Tabasco, and lime wedges.
Nutrition Facts : Calories 362, Fat 25.5, SaturatedFat 15.3, Cholesterol 78.8, Sodium 620.8, Carbohydrate 20.1, Fiber 1.5, Sugar 3.1, Protein 13.5
SMOKED GOUDA AND CARAMELIZED ONION QUESADILLAS
These are really good quesadillas with gouda, caramelized onions, and prosciutto. They can be assembled ahead of time, and then baked when you're ready.
Provided by lazyme
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; saute until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.
- Preheat oven to 350ºF. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sauteed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortillas with some of melted butter. Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet.
- Bake until tortillas are golden and cheese melts, about 5 minutes.
- Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.
Nutrition Facts : Calories 330.1, Fat 19.1, SaturatedFat 10.7, Cholesterol 52.6, Sodium 597.1, Carbohydrate 28.6, Fiber 1.8, Sugar 4.5, Protein 11.2
SMOKED GOUDA AND CARAMELIZED ONION QUESADILLAS
Provided by James H. Turner IV
Categories Onion Appetizer Bake Sauté Super Bowl Gouda Prosciutto Bon Appétit Maine Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield 6 Appetizer Servings
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; sauté until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.
- Preheat oven to 350°F. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sautéed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter.
- Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet.
- Bake until tortillas are golden and cheese melts, about 5 minutes.
- Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.
CARAMELIZED ONION AND DUCK (CHICKEN) QUESADILLAS WITH POBLANO
Make and share this Caramelized Onion and Duck (Chicken) Quesadillas With Poblano recipe from Food.com.
Provided by Ambervim
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare a smoker for cold smoke. Place duck breasts on a smoker rack and put in the smoker for 15 minutes. Remove from the smoker.
- In a small bowl add fresh lime juice to sour cream and stir. Season with salt, to taste, and refrigerate until ready to serve.
- Preheat oven to 350 degrees F. Place the duck breasts in an ovenproof saute pan and place in the oven. Roast duck for 10 minutes or until medium rare. Remove from the oven and allow to cool.
- Using a sharp knife, dice the duck breast into 1/2-inch pieces. Place the canola oil in a large saute pan over medium high heat. Add diced duck and season with salt and pepper. Stir in the barbeque sauce and bring to a boil and immediately remove from heat.
- Place 4 flour tortillas on a clean cutting board. Divide the duck mixture onto the tortillas. Sprinkle the sauteed Maui onion, mango, poblano chili, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining 4 tortillas and brush each side with canola oil. Bring a large saute pan or griddle to medium heat.
- Place 1 tortilla stack in the pan or griddle and cook until golden brown or about 3 minutes. Using a spatula flip tortilla over to cook other side. Remove from pan and place on cutting board and cut into 6 wedges. Place on a warm plate and dab lime sour cream on each wedge and garnish with a cilantro sprig. Repeat with the remaining tortilla stacks.
Nutrition Facts : Calories 657.8, Fat 28.1, SaturatedFat 13.6, Cholesterol 123, Sodium 1163.2, Carbohydrate 75, Fiber 5, Sugar 33.9, Protein 27.8
PEAR, CARAMELIZED ONION, AND BRIE QUESADILLAS
A delicious lunch or picnic quesadilla that's really easy to make. Make it for a crowd or for two; it's also a great party appetizer.
Provided by Katie Greco
Categories Everyday Cooking
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat. Cook onion until soft and translucent, 10 to 15 minutes. Stir in honey, thyme, salt, and pepper; continue to cook until golden brown, about 10 minutes more. Add pears and cook until just softened, 2 to 3 minutes. Remove from heat and set aside.
- Heat a nonstick skillet over medium heat and grease with nonstick cooking spray. Place 1 tortilla in the skillet and top with 1/4 of the Brie. Add 1/4 of the onion-pear mixture and cover with a second tortilla. Weigh down quesadilla with a smaller skillet or plate and cook until lightly browned on the bottom, 2 to 3 minutes. Flip and continue cooking until browned on the other side, 2 to 3 minutes more. Transfer to a plate.
- Repeat with remaining tortillas, Brie cheese, and onion-pear mixture. Slice quesadillas into wedges, or wrap in foil to take along for a picnic.
Nutrition Facts : Calories 487.7 calories, Carbohydrate 63.4 g, Cholesterol 42.5 mg, Fat 19.9 g, Fiber 5.8 g, Protein 15.7 g, SaturatedFat 9.1 g, Sodium 759.9 mg, Sugar 20.7 g
CHICKEN/CARAMELIZED MUSHROOMS, ONIONS & CHEESE QUESADILLAS
This quesadilla has everything in it to make my mouth water! :) The caramelized onions make this recipe for me - that's why we added them!!! Loosley based on recipe in Cooking Light Magazine, July 2009 edition. Here they suggest: "Watermelon-jicama salad is a refreshing side dish. Combine 4 cups (1/2-inch) cubed seedless watermelon, 1 1/2 cups (1/2-inch) cubed peeled jicama, 1 cup chopped English cucumber, and 1/2 cup chopped red onion. Add 2 tablespoons fresh lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well." Any fruit salad side dish would be great & very refreshing! Have tweaked it to suit our personal taste!! :).If the Rondele cheese is a bit too pricey - you can take a sharp cheddar, jalapenos, salt, pepper & some light, no-fat sour cream and beat it until it becomes soft & spreadable - of course, with the cheddar at room temp. The same can be done with the horseradish! This is fly-by-night recipe - I make these kinds of concotions off the top of my head, but I am sure someone made them before I! ;)
Provided by Manami
Categories Lunch/Snacks
Time 37m
Yield 4 (1/2 quesadilla) each
Number Of Ingredients 15
Steps:
- Heat a large nonstick skillet that has been sprayed with cooking spray over medium-high heat.
- Add olive oil to pan; swirl to coat.
- Add mushrooms, sliced onions, salt, pepper, crushed red pepper & sugar to pan; sauté 20-25 minutes.
- Stir in garlic, and sauté 30 seconds.
- Add vinegar or sherry; cook 30 seconds or until liquid almost evaporates.
- Use Rondele spreadable cheese on half of each tortilla.
- Arrange half of mushroom mixture over half of each tortilla.
- Top each tortilla with 1/2 cup chicken, 1/2 cup arugula or spinach, and 1/4 cup (the Gruyere or Swiss) cheese ; fold tortillas in half.
- Wipe pan clean with a paper towel.
- Heat pan over medium heat.
- Coat pan with cooking spray.
- Add tortillas to pan.
- Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp and cheese is a bit runny.
- Serve with a Corona y que les aproveche!
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