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
TURKEY AND BALSAMIC ONION QUESADILLAS
Make and share this Turkey and Balsamic Onion Quesadillas recipe from Food.com.
Provided by codergrlli
Categories Weeknight
Time 20m
Yield 1 wrap, 4 serving(s)
Number Of Ingredients 5
Steps:
- 1.Marinate onion in vinegar for 5 minutes.
- 2.Over med-high heat, warm tortillas for about 45 seconds.
- 3. Place 1/4 of the filling items in each quesadilla.
- (arranged on one half of the tortilla) and fold tortilla over the top.
- 4.Flatten with spatula and cook until golden on both sides.
Nutrition Facts : Calories 170.9, Fat 8.7, SaturatedFat 4.5, Cholesterol 53.4, Sodium 816.4, Carbohydrate 9.2, Fiber 0.6, Sugar 5.6, Protein 13.2
ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED ONION-BALSAMIC GRAVY
Categories Onion turkey Roast Christmas Thanksgiving Vinegar Rosemary Fall Sage Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 20
Steps:
- Make turkey:
- Preheat oven to 325°F. Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper. If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity. Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey. Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.
- Meanwhile, prepare gravy:
- Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour. Strain turkey stock.
- Melt butter in large skillet over medium-high heat. Add sliced onions; sauté 10 minutes. Add 1 tablespoon rosemary and 1 tablespoon sage and sauté until onions are golden, about 10 minutes. Add flour; stir 1 minute. Gradually whisk in turkey stock. Boil until gravy thickens, stirring often, about 3 minutes. Add 1 teaspoon each rosemary and sage.
- Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat. Add juices to gravy. Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits. Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy. Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.
TURKEY AND BALSAMIC ONION QUESADILLAS
From Eating Well (Feb-March 2005). They suggest using the leftover vinegar (whisked with olive oil, salt and pepper) to dress a green salad to accompany these treats.
Provided by Carianne
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Marinate onion in vinegar for 5 minutes.
- (you can reserve the vinegar for the side salad).
- Over med-high heat, warm tortillas for about 45 seconds.
- Place 1/4 of the filling items in each quesadilla (arranged on one half of the tortilla) and fold tortilla over the top.
- Flatten with spatula and cook until golden on both sides.
Nutrition Facts : Calories 170.9, Fat 8.7, SaturatedFat 4.5, Cholesterol 53.4, Sodium 816.5, Carbohydrate 9.2, Fiber 0.6, Sugar 5.6, Protein 13.2
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- Combine onion and vinegar in a bowl; let marinate for 5 minutes. Drain, reserving the vinegar for another use, such as salad dressing.
- Warm 2 tortillas in a large nonstick skillet over medium-high heat for about 45 seconds, then flip. Pull the tortillas up the edges of the pan so they are no longer overlapping. Working on one half of each tortilla, sprinkle one-fourth of the cheese, cover with 2 slices of turkey and top with one-fourth of the onion. Fold the tortillas in half, flatten gently with a spatula and cook until the cheese starts to melt, about 2 minutes. Flip and cook until the second side is golden, 1 to 2 minutes more. Transfer to a plate and cover to keep warm. Make 2 more quesadillas with the remaining ingredients.
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