Caramelized Onion Roasted Potato Quesadilla W/ Smoky Sour Cream

This is a fun twist on a quesadilla.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 8  medium flour tortillas
• 3⁄4 cup red onion, cut in half and thinly sliced
• 1⁄4 lb monterey jack cheese, grated
• 8 -10  small  red potatoes, washed
• 6  tablespoons olive oil
• 1  garlic clove
• 1  tablespoon  rice wine vinegar
• 2  teaspoons thyme, leaves removed from stems
•  salt
•  pepper

• Sour Cream Sauce

• 1⁄4 cup sour cream
• 1  tablespoon cilantro, fresh chopped
• 2  teaspoons adobo sauce, from canned chipotles in adobo sauce
•  honey, just a drop
•  salt
•  pepper

Directions

1. 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.
2. 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.
3. Mix together the sour cream sauce ingredients.
4. Make 4 Quesadillas by layering the cheese, onions, and potatoes on 4 tortillas. Top with the remaining 4 tortillas. Press.
5. 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.
6. Serve with the sour cream sauce.