Sweet Onion Quesadillas Recipes

Steps:

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

Steps:

• To make the pickled onion, heat the vinegar, spices and sugar in a small pan with 4 tbsp water until the sugar dissolves. Put the onion in a bowl. Strain the liquid onto the onion and leave to pickle for at least 20 mins or up to a day. The longer you leave it, the softer and more pickled the onion will become.
• Scatter the ham evenly over one of the tortillas, then sprinkle the cheese over the top. Spoon some of the onions over the cheese and top with the remaining tortilla. The tortilla can be made up to a day ahead and left in the fridge ready to cook.
• To serve, heat half the butter in a non-stick pan. Once foaming, carefully slide in the quesadilla. Cook on a low heat for about 2-3 mins, pressing with a spatula, until the base is nicely coloured. Turn the quesadilla over to cook the other side, adding the remaining butter to the pan. Lift the quesadilla on to a chopping board, cut into wedges, and serve scattered with the mint and a few pieces of onion, with the remaining onion on the side.

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.

Steps:

• Prepare grill.
• Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact. Brush both sides of slices lightly with oil and season with salt and pepper. 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. Transfer onion as grilled to a bowl, separating rings.
• Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter. Divide onion, Monterey Jack, and coriander between tortillas and cover with remaining 2 tortillas. Brush tops of quesadillas lightly with oil.
• 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. Sandwiching each quesadillas between 2 metal spatulas, flip quesadillas over and grill until undersides are golden brown, about 1 minute.
• Transfer quesadillas to a cutting board and cut into wedges. Serves 2 as a light luncheon main coarse or side dish.