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Quesadilla Stack with Onions and Cheese |
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Serves: 12
Print this Recipe
(Quesadillas de Cebollas y Queso)
Category: Folded and Wrapped Tortilla Snacks
Makes 12 small appetizer wedges
Flour tortillas are stacked with caramelized onions and cheese filling between the layers for these quesadillas. These are great to make ahead. I butter the outside of the tortilla stacks before covering and storing them. Then just before serving I toast them on a stovetop grill pan or skillet. Easy!
2 tablespoons olive oil
3/4 pound red onions, finely chopped (about 11/2 cups)
1 teaspoon unseasoned rice vinegar
1/2 teaspoon sugar
2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano (Mexican variety preferred)
1/2 cup crumbled cotjia or mild feta cheese
3 tablespoons mayonnaise
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper, or to taste
6 (7-inch) flour tortillas
Unsalted butter or margarine, at room temperature
1. In a skillet, heat the oil over low heat and cook the onions, stirring frequently, until they are soft and light brown, 8 to 10 minutes. Add the vinegar, sugar, and 1 teaspoon of water. Cook, stirring, until the liquid evaporates, 2 to 3 minutes more. Transfer the onions to a bowl and cool. When the onions are lukewarm, add the oregano, cheese, mayonnaise, salt, and pepper. Mix and set aside.
2. Lay 2 tortillas on a flat surface. Spread 1/4 of the onion mixture on each tortilla. Place a second tortilla on top of the onion mixture and spread the remaining onion mixture equally on both tortillas. Lay the remaining 2 tortillas on top of each stack. Spread a thin film of butter on the top tortilla in each stack. Invert the two stacks and spread a thin film of butter on the unbuttered side. Put the two stacks on a plate with a piece of wax paper between them. If made ahead, cover and refrigerate until shortly before serving.
3. Heat a grill pan over medium high heat and lay 1 tortilla stack on the hot pan. Toast until crisp with grill marks from the pan ridges, about 1 to 2 minutes. Flip and brown the second side, 1 to 2 minutes. Repeat with the second stack. Cut each stack into 6 equal wedges. Serve warm.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Quesadilla Stack with Onions and Cheese comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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