CARAMELIZED ONION AND JALAPENO QUESADILLAS
This is great for an appetizer or meal. You can add meat if you like, but I made a vegetarian option for meatless Monday! Top each quesadilla with sour cream, salsa, lettuce, and guacamole.
Provided by ALICIA26
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium-low heat; cook and stir onion until softened and lightly browned, about 10 minutes. Add jalapeno peppers to onion; cook and stir until onion is browned, about 10 minutes more. Transfer onion mixture to a plate.
- Heat about 1 tablespoon olive oil in the same skillet and add 1 tortilla. Top tortilla with 1/4 cup Mexican cheese blend, 1/2 of the onion mixture, and 1/4 cup Mexican cheese blend, respectively; top with 1 tortilla. Cook quesadilla until browned and cheese is melted, 1 to 2 minutes per side. Repeat with remaining oil, tortillas, cheese, and onion mixture.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 40.9 g, Cholesterol 40 mg, Fat 26 g, Fiber 3 g, Protein 13.9 g, SaturatedFat 11.8 g, Sodium 725.8 mg, Sugar 3.2 g
BLUE CHEESE ONION QUESADILLAS WITH PAPAYA SALSA
Make and share this Blue Cheese Onion Quesadillas With Papaya Salsa recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Filling:.
- Heat two tablespoons of canola oil in a saute pan.
- Add onions, saute until caramelized and add the oregano.
- Transfer into a medium-size bowl and add the cheeses.
- Mix together, adding salt to taste.
- Let the mixture chill or become room temperature.
- Spoon an even amount of the mixture onto each tortilla.
- Heat remaining canola oil in pan, fold over each filled tortilla and place in pan.
- Saute tortillas until golden brown on both sides and the cheese is melted.
- Serve immediately.
- Enjoy!
- Salsa:.
- Place fruit and vegetables in a bowl.
- Add the lime juice, sugar and and salt.
- Toss the mixture and chill.
- Serve atop the Blue-Cheese Onion Quesadillas.
- Yield: 4 servings.
Nutrition Facts : Calories 849.2, Fat 37, SaturatedFat 10.9, Cholesterol 29.4, Sodium 2224.1, Carbohydrate 108.3, Fiber 10, Sugar 23.1, Protein 22.8
PASTA WITH CARAMELIZED ONIONS & BLUE CHEESE (MOOSEWOOD)
Make and share this Pasta With Caramelized Onions & Blue Cheese (Moosewood) recipe from Food.com.
Provided by Cherry Tart
Categories Pasta Shells
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta until al dente.
- Heat oil in a 12-14 inch skillet at medium heat.
- Add onions, salt and pepper.
- Cook until lightly caramelized (golden brown color).
- Add wine, broth or water.
- Cook on low heat, stirring occasionally. Remove from heat when pasta is done.
- Dip out a cup of the pasta cooking water, then drain pasta.
- Place pasta in your serving dish.
- Toss in onion mixture and blue cheese, until the pasta is coated.
- Use a bit of the cooking water that you saved to "wash" the remaining onion mixture from your pan. Add the mixture to the pasta. Add more cooking water to the pasta if it seems dry.
- Serve hot.
Nutrition Facts : Calories 692.4, Fat 15, SaturatedFat 7.2, Cholesterol 25.3, Sodium 1070.2, Carbohydrate 109.2, Fiber 7.8, Sugar 13.7, Protein 24.8
CARAMELIZED ONION QUESADILLAS
I love caramelized onions and this is a great way to use them. It's a little different in that the onions are chopped instead of sliced into rings. The recipe comes from a community cookbook.
Provided by Lvs2Cook
Categories Onions
Time 35m
Yield 24 pieces
Number Of Ingredients 8
Steps:
- Caramelized Onions: heat the olive oil in a large skillet and add the onion. Cook for 10 minutes or until tender. Add the vinegar and sugar. Cook for 3 minutes or until sugar is dissolved and the mixture is light brown. Remove from the heat.
- Place 3 tortillas on a baking sheet. Cover each tortilla with fontina cheese, caramelized onion and goat cheese. Top each with a second tortilla. Brush the tops with olive oil.
- Bake at 350°F for 8-10 minutes or until the tops are golden brown and the cheese is melted. Repeat until all ingredients are used.
- Cut each quesadilla into 4 wedges.
- Serve hot.
Nutrition Facts : Calories 109.8, Fat 6.5, SaturatedFat 2.9, Cholesterol 11.9, Sodium 176.7, Carbohydrate 8.7, Fiber 0.6, Sugar 1, Protein 4.1
BLUE CHEESE QUESADILLAS
Quesadillas spread with cream cheese, blue cheese and shredded Colby and Monterey Jack are browned in a skillet and served with an apple-pear chutney.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 40 servings, 1 wedge each.
Number Of Ingredients 6
Steps:
- Place cream cheese, blue cheese and green onions in food processor container; cover. Process until well blended.
- Spread each tortilla with 2 Tbsp. of the cream cheese mixture. Sprinkle shredded cheese over 5 of the tortillas; top with remaining tortillas, cream cheese sides down.
- Coat griddle or large skillet with cooking spray. Cook quesadillas 2 minutes on each side or until lightly browned on both sides. Cut each tortilla into 8 wedges. Serve warm with Pear Apple Chutney.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
BLUE CHEESE QUESADILLAS WITH CARAMELIZED ONIONS TOPPED WITH PAPAYA SALSA
Categories Cheese
Number Of Ingredients 15
Steps:
- Caramelize onions in a little canola oil until they are nice and brown and all the sugars come out; add chopped oregano. In a bowl, stir together onions, bleu cheese, Monterey Jack cheese and salt; let it sit until it reaches room temperature. Place equal amounts of mixture in the middle of tortillas and fold them. Place 2 tablespoons of canola oil in a hot pan and brown the tortillas on both sides. For the salsa, toss together jalapeno, bell pepper, papaya, scallion, lime juice and salt.
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4/5 Total Time 1 hr 15 mins
- In a bowl, toss the chicken thighs with 2 tablespoons of the olive oil, the rosemary, garlic and a generous pinch of salt. Cover and let the chicken stand at room temperature for 30 minutes or refrigerate for 4 hours or overnight.
- Meanwhile, in a large, deep skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the sliced onions, thyme, vinegar, sugar and a generous pinch of pepper. Cook over moderately low heat, stirring occasionally, until the onions are softened, about 30 minutes; add a few tablespoons of water from time to time to keep the onions moist.
- Light a grill and preheat the oven to 500°. Season the chicken with salt and pepper and grill over moderately high heat, turning, until lightly charred and cooked through, about 15 minutes. Let the chicken cool, then pull the meat from the bones and tear into shreds.
- Arrange 6 tortillas on 2 large baking sheets. Spoon the onions onto the tortillas and top with the shredded chicken and blue cheese. Cover with the remaining tortillas, pressing to flatten slightly. Bake for about 6 minutes, until the quesadillas are golden and toasted. Transfer the quesadillas to plates and serve right away.
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CARAMELIZED ONION AND BLUE CHEESE QUESADILLAS
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5/5 (1)Total Time 1 hrServings 6Calories 293 per serving
- Warm oil in a large heavy skillet over low heat. Add onions, salt, pepper and rosemary. Stir to coat. Cover and cook, stirring occasionally, until onions are very soft, 20 to 25 minutes. Uncover skillet, sprinkle sugar over onions and stir to combine. Raise heat to medium and cook, uncovered, stirring often, until onions are an even golden color, 12 to 15 minutes. (Add a bit of water if skillet becomes too dry.)
- Preheat grill to medium-low. Lay tortillas on a flat surface and spread onion mixture evenly over lower half of each. Sprinkle cheese over onions and fold top half of each tortilla down over filling, pressing gently to adhere.
- Oil grill. Place quesadillas on grill and cook until lightly browned and cheese has melted, 2 to 4 minutes per side. Transfer to a cutting board and let stand for 5 minutes. Cut each quesadilla into 3 wedges. Serve warm or at room temperature.
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