SWEET-ONION QUESADILLAS
This recipe was created to accompany Grilled Spiced Garlic Skirt Steak. Can be prepared in 45 minutes or less.
Prepare grill.
Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact. Brush both sides of slices lightly with oil and season with salt and pepper. 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. Transfer
onion as grilled to a bowl, separating rings.
Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter.
Divide onion, Monterey Jack, and coriander between tortillas and cover with remaining 2 tortillas. Brush tops of quesadillas lightly with oil.
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. Sandwiching each quesadillas between 2 metal spatulas, flip quesadillas over and grill until undersides are golden brown, about 1 minute.
Transfer quesadillas to a cutting board and cut into wedges. Serves 2 as a light luncheon main coarse or side dish. Serves 2 generously.
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This recipe was created to accompany Grilled Spiced Garlic Skirt Steak. Can be prepared in 45 minutes or less.
- 1 medium-large Vidalia sweet onion
- olive oil for brushing onion and tortillas
- four 6- to 7-inch flour tortillas
- 3/4 cup grated Monterey Jack cheese with hot peppers (about 3ounces)
- 1/4 cup packed fresh coriander sprigs, washed well, spun dry, and
- chopped coarse.
Prepare grill.
Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact. Brush both sides of slices lightly with oil and season with salt and pepper. 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. Transfer
onion as grilled to a bowl, separating rings.
Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter.
Divide onion, Monterey Jack, and coriander between tortillas and cover with remaining 2 tortillas. Brush tops of quesadillas lightly with oil.
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. Sandwiching each quesadillas between 2 metal spatulas, flip quesadillas over and grill until undersides are golden brown, about 1 minute.
Transfer quesadillas to a cutting board and cut into wedges. Serves 2 as a light luncheon main coarse or side dish. Serves 2 generously.
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Source: Rotary International
