Caramelized Onion Roasted Potato Quesadilla W/ Smoky Sour Cream

Submitted by Melanie B.

"This is a fun twist on a quesadilla."

 

• Ready In: 35mins
• Ingredients: 16
• 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.