CARAMELIZED ONION AND JALAPENO QUESADILLAS
This is great for an appetizer or meal. You can add meat if you like, but I made a vegetarian option for meatless Monday! Top each quesadilla with sour cream, salsa, lettuce, and guacamole.
Provided by ALICIA26
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium-low heat; cook and stir onion until softened and lightly browned, about 10 minutes. Add jalapeno peppers to onion; cook and stir until onion is browned, about 10 minutes more. Transfer onion mixture to a plate.
- Heat about 1 tablespoon olive oil in the same skillet and add 1 tortilla. Top tortilla with 1/4 cup Mexican cheese blend, 1/2 of the onion mixture, and 1/4 cup Mexican cheese blend, respectively; top with 1 tortilla. Cook quesadilla until browned and cheese is melted, 1 to 2 minutes per side. Repeat with remaining oil, tortillas, cheese, and onion mixture.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 40.9 g, Cholesterol 40 mg, Fat 26 g, Fiber 3 g, Protein 13.9 g, SaturatedFat 11.8 g, Sodium 725.8 mg, Sugar 3.2 g
ROSEMARY POTATOES WITH CARAMELIZED ONIONS
Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! -Mary Jones, Athens, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once., Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar. , Transfer roasted potatoes to a large bowl; stir in caramelized onions.
Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 35g carbohydrate, Fiber 4g fiber, Protein 4g protein.
CARAMELIZED ONION & ROASTED POTATO QUESADILLA WITH SMOKY SOU
Make and share this Caramelized Onion & Roasted Potato Quesadilla With Smoky Sou recipe from Food.com.
Provided by Melanie B.
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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.
- Mix together the sour cream sauce ingredients.
- Make 4 Quesadillas by layering the cheese, onions, and potatoes on 4 tortillas. Top with the remaining 4 tortillas. Press.
- 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.
- Serve with the sour cream sauce.
Nutrition Facts : Calories 861.7, Fat 39.5, SaturatedFat 11.9, Cholesterol 31.6, Sodium 767.1, Carbohydrate 105.5, Fiber 9.1, Sugar 6.6, Protein 21.8
POTATO QUESADILLAS
I made potato-rolled tacos all the time and wanted to switch it up, so I started making quesadillas out of my original recipe. I serve the creamy, crispy potato quesadillas with salsa and sour cream. For an extra surprise, serve homemade guacamole, too. -Marina Castle-Kelley, Canyon Country, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine mashed potatoes, 1/2 cup tomatillo salsa and green onions. Top one half of each tortilla with half the potato mixture; sprinkle with 1/2 cup cheese. Fold tortilla to close. Lightly butter top and bottom of quesadillas. , In a large cast-iron skillet or griddle, in batches, cook quesadillas over medium heat until golden brown and heated through, 2-3 minutes on each side. Cut into wedges. Serve with sour cream and remaining 1/2 cup tomatillo salsa. If desired, sprinkle with additional green onions.
Nutrition Facts : Calories 394 calories, Fat 24g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 877mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.
SMOKED GOUDA AND CARAMELIZED ONION QUESADILLAS
Provided by James H. Turner IV
Categories Onion Appetizer Bake Sauté Super Bowl Gouda Prosciutto Bon Appétit Maine Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield 6 Appetizer Servings
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; sauté until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.
- Preheat oven to 350°F. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sautéed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla 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.
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