Grilling Recipes: Caramelized Onion and Blue Cheese Quesadillas
Traditional quesadillas get a flavorful update with this simple recipe. Throwing a barbecue? You can make the caramelized onions up to a day ahead. Cover and refrigerate. Be sure to bring them to room temperature before continuing with the recipe.
PREP: 10 min.
COOK: 50 min.
SERVES: 6
COST PER SERVING: $1.46
COOK: 50 min.
SERVES: 6
COST PER SERVING: $1.46
INGREDIENTS:
3 Tbsp. olive oil
2 large sweet onions, such as Vidalia, halved lengthwise, thinly sliced
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. minced fresh rosemary
1/2 tsp. sugar
6 8-inch flour tortillas
4 oz. crumbled blue cheese
3 Tbsp. olive oil
2 large sweet onions, such as Vidalia, halved lengthwise, thinly sliced
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. minced fresh rosemary
1/2 tsp. sugar
6 8-inch flour tortillas
4 oz. crumbled blue cheese
INSTRUCTIONS:
1. Warm oil in a large heavy skillet over low heat. Add onions, salt, pepper and rosemary and stir to coat. Cover and cook for 20 to 25 minutes, until onions are very soft, stirring occasionally. Uncover skillet, sprinkle sugar over onions and stir to combine. Raise heat to medium and cook, uncovered, stirring often, until onions are an even golden color, 12 to 15 minutes. (Add a bit of water if skillet becomes too dry.)
1. Warm oil in a large heavy skillet over low heat. Add onions, salt, pepper and rosemary and stir to coat. Cover and cook for 20 to 25 minutes, until onions are very soft, stirring occasionally. Uncover skillet, sprinkle sugar over onions and stir to combine. Raise heat to medium and cook, uncovered, stirring often, until onions are an even golden color, 12 to 15 minutes. (Add a bit of water if skillet becomes too dry.)
2. Preheat grill to medium-low. Lay tortillas on a flat surface and spread onion mixture evenly over lower half of each. Sprinkle cheese over onions and fold top half of each tortilla down over filling, pressing gently to adhere.
3. Oil grill. Place quesadillas on grill and cook for 2 to 4 minutes per side, until lightly browned and cheese has melted. Transfer to a cutting board, let stand for 5 minutes, then cut each quesadilla into 3 wedges. Serve warm or at room temperature.
PER SERVING: 293 Cal., 16g Fat (5g Sat.), 14mg Chol., 2g Fiber, 8g Pro., 30g Carb., 752mg Sod.
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