Bbq Onion And Smoked Gouda Quesadillas With Pea Shoot Mini Salad Recipes

Steps:

• Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; saute until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.
• Preheat oven to 350ºF. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sauteed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortillas with some of melted butter. Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet.
• Bake until tortillas are golden and cheese melts, about 5 minutes.
• Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.

Steps:

• Preheat oven to 300°F. Heat 3 tablespoons oil in large nonstick skillet over high heat. Add onions and sauté until almost soft, about 5 minutes. Add barbecue sauce and 2 tablespoons water. Stir until onions are evenly coated, about 2 minutes.
• 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.
• 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.
• Cut each quesadilla into quarters; arrange 4 quarters on each plate. Toss pea shoots in medium bowl with 5 teaspoons oil, hot sauce, and pinch of salt. Serve salad with quesadillas.

Steps:

• Melt 2 tablespoons butter in heavy medium skillet over medium heat.
• Add onion and sauté until onion is golden brown, stirring frequently, about 25 minutes.
• Season with freshly cracked pepper.
• Remove from heat. Cool to room temperature.
• Brush heavy large skillet with remaining butter. Place over medium-high heat. Working in batches, Sprinkle cheese, prosciutto and sautéed onion on tortilla, dividing equally, top with another tortilla making a sandwich. Cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to cutting board. Cut each into 6 triangles. Arrange on platter and serve hot or at room temperature.
• I usually serve with sour cream mixed with mango chutney and Tabasco, and lime wedges.