Caramelized Onion Roasted Potato Quesadilla With Smoky Sou Recipes

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CARAMELIZED ONION & ROASTED POTATO QUESADILLA WITH SMOKY SOU



Caramelized Onion & Roasted Potato Quesadilla With Smoky Sou image

Make and share this Caramelized Onion & Roasted Potato Quesadilla With Smoky Sou recipe from Food.com.

Provided by Melanie B.

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

8 medium flour tortillas
3/4 cup red onion, cut in half and thinly sliced
1/4 lb monterey jack cheese, grated
8 -10 small red potatoes, washed
6 tablespoons olive oil
1 garlic clove
1 tablespoon rice wine vinegar
2 teaspoons thyme, leaves removed from stems
salt
pepper
1/4 cup sour cream
1 tablespoon cilantro, fresh chopped
2 teaspoons adobo sauce, from canned chipotles in adobo sauce
honey, just a drop
salt
pepper

Steps:

  • Toss Potatoes in 1 TBS Olive Oil and Thyme. Season with some salt and pepper. Roast in a 375 degree oven for about 30-40 minutes, or until potatoes are tender. Remove from oven and slice into flat pieces when cooled.
  • In a large saute pan, heat 1 TBS oil over medium heat-high heat. Add onions and season with salt and pepper. Cook until they caramelize, about 8-10 minutes, stirring often. Add the garlic and vinegar. Cook for about 1 more minute. Remove from heat.
  • Mix together the sour cream sauce ingredients.
  • Make 4 Quesadillas by layering the cheese, onions, and potatoes on 4 tortillas. Top with the remaining 4 tortillas. Press.
  • Heat remaining 1 TBS oil in a non-stick skillet to medium high. Carefully cook each quesadilla for about 1-2 minutes on each side. You will know it is done when the cheese is oozing out and the tortilla is browned and crisp on the outside. Repeat the process, 1 TBS of oil per quesadilla.
  • Serve with the sour cream sauce.

Nutrition Facts : Calories 861.7, Fat 39.5, SaturatedFat 11.9, Cholesterol 31.6, Sodium 767.1, Carbohydrate 105.5, Fiber 9.1, Sugar 6.6, Protein 21.8

POTATO QUESADILLAS



Potato Quesadillas image

I made potato-rolled tacos all the time and wanted to switch it up, so I started making quesadillas out of my original recipe. I serve the creamy, crispy potato quesadillas with salsa and sour cream. For an extra surprise, serve homemade guacamole, too. -Marina Castle-Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 7

1 cup mashed potatoes (without added milk and butter)
1 cup tomatillo salsa, divided
1/4 cup thinly sliced green onions
2 flour tortillas (10 inches)
1 cup shredded cheddar cheese
2 tablespoons butter, softened
1/2 cup sour cream

Steps:

  • In a large bowl, combine mashed potatoes, 1/2 cup tomatillo salsa and green onions. Top one half of each tortilla with half the potato mixture; sprinkle with 1/2 cup cheese. Fold tortilla to close. Lightly butter top and bottom of quesadillas. , In a large cast-iron skillet or griddle, in batches, cook quesadillas over medium heat until golden brown and heated through, 2-3 minutes on each side. Cut into wedges. Serve with sour cream and remaining 1/2 cup tomatillo salsa. If desired, sprinkle with additional green onions.

Nutrition Facts : Calories 394 calories, Fat 24g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 877mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.

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

MASHED POTATO QUESADILLA



Mashed Potato Quesadilla image

I had something like this at a restaurant last night and I had to try to duplicate it at home! It reminds me of a perogies! I think that this recipe can really be played up with just about anything you like with potatoes! This can be a super fast meal if you use the heat and serve bacon and premade mashed potatoes!

Provided by MrsB

Categories     World Cuisine Recipes     Latin American     Mexican

Time 31m

Yield 4

Number Of Ingredients 8

2 cups mashed potatoes
6 slices cooked bacon, crumbled
¼ cup sliced green onions
8 flour tortillas
2 cups shredded Cheddar cheese
2 tablespoons softened butter
1 cup salsa
¼ cup sour cream

Steps:

  • Stir together the mashed potatoes, bacon, and green onions. Spread the mashed potato mixture onto one side of half of the tortillas, spreading to within 1/2 inch of the edges. Sprinkle the shredded cheese on top of the mashed potatoes and top with the remaining tortillas. Lightly butter each side of the quesadillas.
  • Preheat a large skillet over medium heat. Place a quesadilla into the preheated pan, and cook until golden brown and crispy, then turn over, and continue cooking on the other side until browned, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve with salsa and sour cream.

Nutrition Facts : Calories 766.1 calories, Carbohydrate 78 g, Cholesterol 92.5 mg, Fat 39 g, Fiber 6 g, Protein 26.2 g, SaturatedFat 21.4 g, Sodium 1590.2 mg, Sugar 4 g

SMOKED GOUDA AND CARAMELIZED ONION QUESADILLAS



Smoked Gouda and Caramelized Onion Quesadillas image

These are really good quesadillas with gouda, caramelized onions, and prosciutto. They can be assembled ahead of time, and then baked when you're ready.

Provided by lazyme

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; saute until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.
  • Preheat oven to 350ºF. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sauteed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortillas 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.

Nutrition Facts : Calories 330.1, Fat 19.1, SaturatedFat 10.7, Cholesterol 52.6, Sodium 597.1, Carbohydrate 28.6, Fiber 1.8, Sugar 4.5, Protein 11.2

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.

QUESADILLAS WITH SMOKED GOUDA AND CARAMELIZED ONION



Quesadillas With Smoked Gouda and Caramelized Onion image

I first came across this recipe in Epicurious but I have tweaked it into something my friends like better. It is a great appetizer with margaritas or chilled Chardonnay!

Provided by Penny Stettinius

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 tablespoons butter (1/4 stick)
1 large vidalia onion, chopped (or any other sweet onion)
1 1/2 cups smoked gouda cheese, grated
4 flour tortillas
4 ounces prosciutto, chopped
2 tablespoons butter, melted

Steps:

  • Melt 2 tablespoons butter in heavy medium skillet over medium heat.
  • Add onion and sauté until onion is golden brown, stirring frequently, about 25 minutes.
  • Season with freshly cracked pepper.
  • Remove from heat. Cool to room temperature.
  • Brush heavy large skillet with remaining butter. Place over medium-high heat. Working in batches, Sprinkle cheese, prosciutto and sautéed onion on tortilla, dividing equally, top with another tortilla making a sandwich. Cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to cutting board. Cut each into 6 triangles. Arrange on platter and serve hot or at room temperature.
  • I usually serve with sour cream mixed with mango chutney and Tabasco, and lime wedges.

Nutrition Facts : Calories 362, Fat 25.5, SaturatedFat 15.3, Cholesterol 78.8, Sodium 620.8, Carbohydrate 20.1, Fiber 1.5, Sugar 3.1, Protein 13.5

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