Prep 5 mins
Cook 7 mins
You can find crisp, delicate pea shoots in the spring at farmers' markets, Asian markets, and some specialty foods stores (watercress can be substituted) from Bon Appetit, June 2008
- 6 tablespoons olive oil, divided
- 1 lb onion, peeled, halved, thinly sliced
- 1⁄3 cup barbecue sauce
- 2 tablespoons water
- 8 flour tortillas (8-inch diameter)
- 8 ounces smoked gouda cheese, coarsely grated
- cheese (about 2 cups packed)
- 1⁄3 cup fresh cilantro, chopped
- 2 ounces pea shoots (or pea sprouts)
- 1 teaspoon hot pepper sauce
- 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.