Red Onion Sour Cream And Caviar Quesadillas Recipes

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ROASTED ASPARAGUS AND RED ONION QUESADILLAS



Roasted Asparagus and Red Onion Quesadillas image

Categories     Cheese     Onion     Appetizer     Bake     Broil     Super Bowl     Vegetarian     Asparagus     Poker/Game Night     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as a Luncheon or Supper Entrèe; 8 as an Hors d'oeuvre

Number Of Ingredients 11

Quesadillas
1 pound asparagus, trimmed
3 tablespoons olive oil
1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings
eight 6- to 7-inch flour tortillas
1/2 pound pepper Jack cheese, coarsely shredded
1/4 cup finely chopped fresh coriander
Cumin Lime Cream
1/2 cup sour cream
1 teaspoon ground cumin
1 teaspoon fresh lime juice

Steps:

  • For Quesadillas:
  • Preheat oven to 500°F.
  • In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well. In another large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well. Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching position of pans in oven halfway through baking, until tender and lightly browned, about 10 minutes. Cool vegetables and cut asparagus into 1/2-inch-thick slices.
  • Preheat broiler.
  • Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, pepper Jack, and coriander among them. Cover quesadillas with remaining 4 tortillas.
  • Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes.
  • Make cumin lime cream while quesadillas broil.
  • For Cumin Lime Cream:
  • In a small bowl, whisk together well cream ingredients.
  • Cut quesadillas into wedges and serve with cumin lime cream.

SPICY CHICKEN, EGGPLANT AND RED ONION QUESADILLAS



Spicy Chicken, Eggplant and Red Onion Quesadillas image

Categories     Blender     Chicken     Onion     Appetizer     Bake     Broil     Cheddar     Eggplant     Chill     Tortillas     Monterey Jack     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 first-course servings

Number Of Ingredients 13

1/4 cup water
2 tablespoons chopped fresh cilantro
1 jalapeño chili, sliced
1 tablespoon fresh lime juice
1 tablespoon olive oil
8 ounces chicken tenders
4 1/4-inch-thick slices red onion
4 1/4-inch-thick crosswise slices eggplant
Vegetable oil
8 6-inch-diameter flour tortillas
1/2 cup grated Monterey Jack cheese
1/2 cup grated sharp cheddar cheese
Sour cream

Steps:

  • Combine 1/4 cup water, cilantro, sliced jalapeño, lime juice and olive oil in blender. Blend until smooth. Season with salt and pepper. Season to taste with salt and pepper. Place chicken in shallow baking dish. Pour marinade over, coating completely. Cover and refrigerate 4 hours.
  • Preheat broiler. Remove chicken from marinade; discard marinade. Broil chicken until cooked through, about 3 minutes per side. Set chicken aside. Lightly brush both sides of onion and eggplant slices with vegetable oil. Sprinkle both sides with salt and pepper. Broil vegetables until tender and golden, about 2 minutes per side.
  • Preheat oven to 450°F. Lightly brush 4 tortillas with vegetable oil. Place tortillas, oil side down, on baking sheet. Combine grated Monterey Jack and cheddar cheeses in small bowl. Sprinkle 1/4 cup cheese mixture over each tortilla. Place chicken atop cheese, dividing equally. Place 1 onion slice and 1 eggplant slice atop each. Top each eggplant slice with 1 tortilla. Lightly brush tops of tortillas with oil. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Bake quesadillas until tortillas are slightly crisp and cheese melts, about 10 minutes. Cut quesadillas into quarters. Serve with sour cream.

SOUTHWEST QUESADILLA WITH CILANTRO-LIME SOUR CREAM



Southwest Quesadilla with Cilantro-Lime Sour Cream image

Provided by Sunny Anderson

Categories     appetizer

Time 30m

Yield 16 wedges

Number Of Ingredients 16

2 tablespoons olive oil, plus extra for griddle
1 small red bell pepper, diced
1/2 red onion, diced
3/4 cup corn kernels, (about 1 ear)
2 teaspoons red pepper flakes
1 teaspoon ground cumin
Salt and freshly ground black pepper
1/2 cup freshly chopped cilantro leaves
Four 10-inch "burrito size" flour tortillas
One 16-ounce can refried black beans
1 cup grated Pepper Jack cheese
Lime-Cilantro Sour Cream, recipe follows
1/2 cup sour cream
1/4 cup freshly chopped cilantro leaves
1/2 lime, juiced
Pinch salt

Steps:

  • In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
  • In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

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