Recipe by Karen in MA
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
Directions See How It's Made
- 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.