Sweet Vidalia® Quesadillas

• 1 medium-large Certified Extra Sweet™ Vidalia Onion
• Extra Virgin Olive Oil for brushing onion and tortillas
• Four 6- to 7-inch flour tortillas
• 3/4 cup grated Monterey Jack cheese or Mexican blend
• 1/4 cup packed fresh coriander sprigs, coarsely chopped

Optional: chopped hot peppers

Preheat Grill and lightly oil cooking rack.

Cut onion crosswise into 1/4 – inch thick slices and arrange on baking pan, keeping slices intact. Brush onions with olive oil and season with salt and pepper. Repeat on both sides. Place onion slices 5 to 6 inches apart on grill.

Grill 4 minutes on each side or until softened and slightly charred. Transfer onions to bowl and separate slices.

Prepare tortillas by brushing one side of each tortilla with oil. Place 2 tortillas, oil side down, on baking dish and fill by dividing onion, cheese and remaining seasonings between each of the 2 tortillas. Cover with remaining tortillas, oil side up.

Carefully transfer from baking pan to grill, oil side down, with spatulas. Grill until golden brown, flipping to brown both sides (1 minute each side). Transfer to serving dish and cut into wedges.

Yield: 2 servings

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