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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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The onions and quesadillas can be grilled indoors with a ridged grill pan or with a George Foreman type grill if you prefer. Ingredients:
1 medium sweet onion (vidalia or walla walla) |
olive oil, for brushing onion and tortillas |
4 6-inch flour tortillas |
3 ounces grated monterey jack pepper cheese |
1/4 cup packed fresh cilantro, washed well,spun dry,and chopped coarse |
Directions:
1. Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact.
2. Brush both sides of slices lightly with oil and season with salt and pepper.
3. Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened.
4. Transfer onion as grilled to a bowl, separating rings.
5. Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter.
6. Divide onion, Monterey Jack, and coriander between tortillas and cover with remaining 2 tortillas.
7. Brush tops of quesadillas lightly with oil.
8. With a metal spatula transfer quesadillas to a rack set 5 to 6 inches over glowing coals and grill until undersides are golden brown, about 1 minute.
9. Flip quesadillas over and grill until undersides are golden brown, about 1 minute more.
10. Transfer quesadillas to a cutting board and cut into wedges.
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