Total Time
20mins
Prep 10 mins
Cook 10 mins

The onions and quesadillas can be grilled indoors with a ridged grill pan or with a George Foreman type grill if you prefer.

Ingredients Nutrition

Directions

  1. Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact.
  2. Brush both sides of slices lightly with oil and season with salt and pepper.
  3. 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.
  4. Transfer onion as grilled to a bowl, separating rings.
  5. Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter.
  6. Divide onion, Monterey Jack, and coriander between tortillas and cover with remaining 2 tortillas.
  7. Brush tops of quesadillas lightly with oil.
  8. 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.
  9. Flip quesadillas over and grill until undersides are golden brown, about 1 minute more.
  10. Transfer quesadillas to a cutting board and cut into wedges.

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