The Sweet Onion Source
Oso Sweet Golden Quesadilla

You know when you sprinkle cheese into a skillet, how some of the shreds accidentally fall down onto the surface of the pan and immediately turn to a golden, delectable crunch? Those accidental tidbits have always been my favorite part, so one night I decided to make an entire pan of them. Well, this recipe is the result of that experiment. It's "Golden" because, like I said, that's the glorious and delectable consequence of browning the cheese right in the skillet. And it's "Oso Sweet" because these onions are the perfect match - both in crunchy texture and gentle nature - for all of the other ingredients. - Jan Roberts-Dominguez

For each quesadilla you will need:

bullet041 (8- or 10-inch) non-stick skillet (important!)
bullet04About 1/3 cup shredded Monterey Jack cheese
bullet041 (8- or 10-inch) flour tortilla
bullet04Pesto (optional)
bullet04Half of an Oso Sweet or other sweet onion, cut into 1/4-inch thick rings
bullet04Sour cream
bullet04Optional garnishes: diced tomato, guacamole, grilled and chopped chicken breast

Heat a non-stick skillet over medium-high heat until it becomes very warm to the touch. (Do not try this recipe with anything other than a non-stick skillet because it simply won't work!) Sprinkle the shredded cheese directly onto the surface of the pan, spreading it out to cover the approximate diameter of the tortilla. As soon as the cheese begins to melt, lay the tortilla on top of the cheese and press it gently into the melting cheese (this helps the cheese adhere to the tortilla). Let the tortilla sit, undisturbed, in the pan for about 20 or 30 seconds, then gently pull up an edge to see how the cheese is doing. When the cheese has turned golden and is adhering completely to the bottom of the tortilla, flip the tortilla so the cheese-coated surface is on top and the plain surface is on the bottom. (If you've got tough fingers, you can do this by hand. Tender folks may want to use a spatula.) Continue cooking for just a moment to brown the plain side, then slide the tortilla onto a plate.

If using pesto, then spread a thin layer over the browned cheese surface. Now arrange the onion rings on one half of the tortilla, followed by a layering of sour cream. Finally, add layers of any or all of the additional garnishes. Fold the quesadilla in half and cut into two or three wedges. Enjoy!

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