Caramelized Onion & Roasted Potato Quesadilla With Smoky Sou |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This is a fun twist on a quesadilla. Ingredients:
8 medium flour tortillas |
3/4 cup red onion, cut in half and thinly sliced |
1/4 lb monterey jack cheese, grated |
8 -10 small red potatoes, washed |
6 tablespoons olive oil |
1 garlic clove |
1 tablespoon rice wine vinegar |
2 teaspoons thyme, leaves removed from stems |
salt |
pepper |
1/4 cup sour cream |
1 tablespoon cilantro, fresh chopped |
2 teaspoons adobo sauce, from canned chipotles in adobo sauce |
honey, just a drop |
salt |
pepper |
Directions:
1. Toss Potatoes in 1 TBS Olive Oil and Thyme. Season with some salt and pepper. Roast in a 375 degree oven for about 30-40 minutes, or until potatoes are tender. Remove from oven and slice into flat pieces when cooled.
2. In a large saute pan, heat 1 TBS oil over medium heat-high heat. Add onions and season with salt and pepper. Cook until they caramelize, about 8-10 minutes, stirring often. Add the garlic and vinegar. Cook for about 1 more minute. Remove from heat.
3. Mix together the sour cream sauce ingredients.
4. Make 4 Quesadillas by layering the cheese, onions, and potatoes on 4 tortillas. Top with the remaining 4 tortillas. Press.
5. Heat remaining 1 TBS oil in a non-stick skillet to medium high. Carefully cook each quesadilla for about 1-2 minutes on each side. You will know it is done when the cheese is oozing out and the tortilla is browned and crisp on the outside. Repeat the process, 1 TBS of oil per quesadilla.
6. Serve with the sour cream sauce.
|
|