Caramelized Maui Onion And Barbeque Duck Quesadillas Recipes

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SMOKED GOUDA AND CARAMELIZED ONION QUESADILLAS



Smoked Gouda and Caramelized Onion Quesadillas image

Provided by James H. Turner IV

Categories     Onion     Appetizer     Bake     Sauté     Super Bowl     Gouda     Prosciutto     Bon Appétit     Maine     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield 6 Appetizer Servings

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
1 onion, thinly sliced
1 tablespoon golden brown sugar
1/4 teaspoon white wine vinegar
1 1/2 cups grated smoked Gouda cheese
4 10-inch-diameter flour tortillas
2 ounces sliced prosciutto, chopped
2 tablespoons (1/4 stick) butter, melted

Steps:

  • Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; sauté until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.
  • Preheat oven to 350°F. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sautéed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter.
  • Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet.
  • Bake until tortillas are golden and cheese melts, about 5 minutes.
  • Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.

DUCK CONFIT QUESADILLAS



Duck Confit Quesadillas image

Provided by Claire Robinson

Time 50m

Yield 4 servings

Number Of Ingredients 6

2 duck confit legs
1 medium red onion, thinly sliced
1 (4-ounce) log goat cheese, softened and divided
3 scallions, thinly sliced
8 (8-inch) flour tortillas
Kosher salt and freshly cracked white pepper

Steps:

  • Cook the duck, skin-side down, covered, in a large heavy nonstick skillet over moderately-low heat until the skin is well-browned and crisp and the duck is heated through, 15 to 20 minutes. Remove the duck and pour off all but 1 teaspoon of the fat from the pan and reserve. Cook the onions in the remaining duck fat over moderate heat until crispy and brown, about 10 minutes. Add 3 tablespoons water to the pan and scrape the bottom of the pan until the water evaporates. Remove the skin from the duck and reserve. Shred the meat and place in a medium bowl.
  • Place the duck skin back in the pan and cook over a moderate heat, until the skin is crispy, about 5 minutes. Remove the skin from pan, chop and put in the same bowl as the shredded meat. Pour off all the duck fat from the pan and reserve the fat.
  • Place 1 tortilla on your work surface and spread 1 tablespoon goat cheese, 2 tablespoons of the onions, 1/2 cup of the duck mixture and 1 tablespoon scallions on top of a tortilla. Lay another tortilla on top of the scallions.
  • Brush a nonstick skillet with 1/2 teaspoon of the reserved duck fat over moderately high heat until hot but not smoking. Cook the quesadilla turning once, until golden, about 6 minutes. Repeat with the remaining ingredients and serve immediately.
  • BYOC: What can't you throw in a quesadilla? Try some Monterey Jack cheese or some pickled jalapenos.

CARAMELIZED ONION QUESADILLAS



Caramelized Onion Quesadillas image

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

3 tablespoons olive oil
1 large onion, chopped
2 tablespoons balsamic vinegar
1 teaspoon sugar
12 flour tortillas
6 ounces Fontina cheese, shredded
4 ounces goat cheese, crumbled
olive oil

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

SPICY CHICKEN, EGGPLANT, AND CARAMELIZED ONION QUESADILLA, SERVED WITH MIXED TOMATO RELISH



Spicy Chicken, Eggplant, and Caramelized Onion Quesadilla, served with Mixed Tomato Relish image

Provided by Bobby Flay

Categories     appetizer

Time 5h30m

Yield 8 servings

Number Of Ingredients 30

1/4 cup olive oil
2 jalapenos, coarsely chopped
3 tablespoons chopped cilantro
3 cloves garlic, coarsely chopped
1/4 cup fresh lime juice
2 (8-ounce) boneless, skinless chicken breast
Salt and freshly ground pepper
2 large red onions, finely sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon finely chopped cilantro
Salt and freshly ground pepper
1 Japanese eggplant, sliced lengthwise into 1/4-inch thick slices
Olive oil
Salt and pepper
9 (8-inch) flour tortillas
3/4 cup grated monterey jack
3/4 cup grated white cheddar
Ancho chile powder
Mixed Tomato Salsa, recipe follows
8 cherry tomatoes, quartered
8 yellow cherry tomatoes, quartered
8 yellow pear tomatoes, halved
8 red pear tomatoes, halved
1 jalapeno, finely chopped
2 cloves garlic, finely chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
3 tablespoons finely chopped cilantro
Salt and freshly ground pepper

Steps:

  • In a blender, combine the marinade ingredients and blend until smooth. Place the chicken in a medium bowl, pour the marinade over it, cover, and refrigerate for 4 hours.
  • Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft and caramelized, about 20 to 25 minutes. Add the balsamic vinegar and cilantro and cook for 5 minutes. Season with salt and pepper, to taste. Set aside.
  • Preheat grill pan. Brush eggplant with oil on both sides and season with salt and pepper to taste. Grill for 2 minutes on each side. Remove and coarsely chop.
  • Preheat grill pan over high heat. Remove chicken from marinade and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side until cooked through. Let rest for 5 minutes and slice thinly on the bias. Set aside.
  • Preheat oven to 450 degrees F.
  • Place 6 tortillas on a large un-greased baking sheet. Divide the cheese, chicken, onions, and eggplant among the 6 tortillas and season with salt and pepper, to taste.
  • Stack the tortillas to make three 2 layer tortillas and top with the remaining 3 tortillas. Brush the tops with olive oil and sprinkle with ancho chile powder. Bake for 8 to 12 minutes, or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and garnish with the Mixed Tomato Salsa.
  • Combine all ingredients in a medium bowl and season with salt and pepper, to taste.
  • Yield: 8 servings

CARAMELIZED ONION AND JALAPENO QUESADILLAS



Caramelized Onion and Jalapeno Quesadillas image

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

1 tablespoon butter
1 large onion, chopped
2 jalapeno peppers, chopped
2 tablespoons vegetable oil, or as needed
4 (10 inch) flour tortillas
1 cup shredded Mexican cheese blend

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

BARBECUED DUCK QUESADILLAS WITH LIME SOUR CREAM



Barbecued Duck Quesadillas with Lime Sour Cream image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

2 whole boneless, skinless duck breasts
1 lime, juiced
1 cup sour cream
Salt
1/2 tablespoon canola oil
1 small onion, cut into medium dice
Freshly ground black pepper
1 cup your favorite smoky barbecue sauce
8 flour tortillas
1 ripe mango, peeled, seeded, and cut into thin strips
1 poblano chile, roasted, stemmed, peeled, and cut into thin strips
1 small red onion, cut into thin rings and grilled
1 cup grated jalapeno jack
1 tablespoon chopped fresh cilantro
4 sprigs fresh cilantro

Steps:

  • Prepare smoker for cold smoke.
  • Place breasts on a smoker rack and put in smoker for 15 minutes. Remove from smoker.
  • In a small bowl, add fresh lime juice to sour cream and stir. Season with salt, to taste. Refrigerate until ready to serve.
  • Preheat oven to 350 degrees F.
  • Place duck breasts in saute pan and place in oven. Roast duck for 10 minutes or until medium-rare. Remove from oven and cool.
  • Using a sharp knife, dice duck breasts into 1/2-inch pieces.
  • Place oil in a large saute pan over medium-high heat. When hot, add onions and saute for 3 minutes or until onions are translucent. Add diced duck, season with salt and pepper. Stir in barbecue sauce, bring to a boil, and immediately remove from heat.
  • Place four flour tortillas on a clean work surface. Divide the duck mixture onto the tortillas to cover. Sprinkle mango, poblano, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining flour tortillas and brush each side with a small amount of canola oil.
  • Bring a large saucepan or griddle to medium heat. Place one flour tortilla sandwich into pan or griddle and cook until golden brown or about three minutes. With a spatula, pick up flour tortilla sandwich and turn over to finish cooking to a golden brown. Remove from pan or griddle and place on cutting board. Cut into six wedges. Place on a warm plate and dab Lime Sour Cream on each wedge and garnish with a cilantro sprig.

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