BBQ Onion and Smoked Gouda Quesadillas With Pea Shoot Mini Salad |
|
 |
Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 4 |
|
You can find crisp, delicate pea shoots in the spring at farmers' markets, Asian markets, and some specialty foods stores (watercress can be substituted) from Bon Appetit, June 2008 Ingredients:
6 tablespoons olive oil, divided |
1 lb onion, peeled, halved, thinly sliced |
1/3 cup barbecue sauce |
2 tablespoons water |
8 flour tortillas (8-inch diameter) |
8 ounces smoked gouda cheese, coarsely grated |
cheese (about 2 cups packed) |
1/3 cup fresh cilantro, chopped |
2 ounces pea shoots (or pea sprouts) |
1 teaspoon hot pepper sauce |
Directions:
1. Preheat oven to 300°F
2. Heat 3 tablespoons oil in large nonstick skillet over high heat.
3. Add onions and sauté until almost soft, about 5 minutes.
4. Add barbecue sauce and 2 tablespoons water. Stir until onions are evenly coated, about 2 minutes.
5. Place 4 tortillas on work surface. Sprinkle 1/4 of cheese, then 1/4 of cilantro and 1/4 of onions on each tortilla. Top each with second tortilla and press to adhere.
6. Brush skillet with 1 teaspoon oil; heat over medium-high heat. Add 1 quesadilla; cook until cheese is melted, about 2 minutes per side. Place on baking sheet in oven. Repeat with remaining quesadillas.
7. Cut each quesadilla into quarters; arrange 4 quarters on each plate.
8. Toss pea shoots in medium bowl with 5 teaspoons oil, hot sauce, and pinch of salt. Serve salad with quesadillas.
|
|