Caramelized Sweet Onion and Pepper Jack Quesadillas
Super Bowl is next weekend and I’m thinking about good recipes for this traditional stay-at-home party day. I like to have most things made in advance for game-watching, but quesadillas are a good option for cooking something quick and easy to add to your offerings at half-time.
With my Texan roots, I’ve been eating quesadillas since I can remember. My mother would make them for breakfast filled with ham and cheese or eggs and cheese, and for a light lunch or dinner they are a great way to use leftover vegetables—chop them up, add a bit of good cheese and you’re done. I love caramelized anything, but especially onions. The sweet in the onion and the spicy in the cheese makes this a nice combination. If you want to dial it up even more, top them with a spoonful of your favorite salsa or sour cream.
Caramelized Sweet Onion & Pepper Jack Quesadillas
Serves 4
Ingredients:
1 large sweet onion
Extra Virgin Olive Oil
8 flour tortillas
2 cups grated Monterey Pepper Jack cheese (about 8 ounces)
½ cup coarsely chopped cilantro
Preparation:
Peel, halve, and thinly slice the onion. In a medium skillet, heat about 2 teaspoons of olive oil, add the onions and cooks, stirring occasionally, until they are nicely browned and caramelized. Set aside.
Wipe out the skillet. Add another teaspoon of olive oil, heat for a few seconds and add a tortilla. As the tortilla begins to cook, sprinkle the top with ½ cup of the shredded cheese, ¼ of the caramelized onion, and a generous sprinkle of cilantro. Top with another tortilla. As soon as the cheese begins to melt, lift the bottom to be sure it is beginning to lightly brown and then turn the quesadilla over to lightly brown the other side and finish warming the cheese. Remove to a cutting board and blot any excess oil with a paper towel (although if you’ve used your oil gently, there won’t be an excess oil).
Cut the quesadilla into quarters and serve immediately.
