Caramelized Onion & Roasted Potato Quesadilla With Smoky Sou
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
4
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
- 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.
- 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.
- Mix together the sour cream sauce ingredients.
- Make 4 Quesadillas by layering the cheese, onions, and potatoes on 4 tortillas. Top with the remaining 4 tortillas. Press.
- 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.
- Serve with the sour cream sauce.
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RECIPE SUBMITTED BY
Melanie B.
Gilbert, 41
<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p>
<p>I was proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, & Pesto Sandwich. I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>