WITH CARAMELIZED ONION MARMALADE AND CILANTRO SOUR CREAM
Yield : 4 servings
Quesadilla is the Spanish word for "little cheese bites."
In Mexico, it is a small fried turnover made with fresh dough
that has been stuffed with a variety of ingredients and almost
always contains cheese. This one is filled with vegetables
and cheese, then, after it's cooked, it's served with a wonderful
onion marmalade and sour cream flavored with cilantro. Chihuahua!
- 2 tablespoons plus 4 teaspoons olive oil
- 3/4 cup chopped yellow onions
- Salt and freshly ground black pepper to taste
- 1 teaspoon minced garlic
- 1 tablespoon finely chopped fresh parsley leaves
- 1 tablespoon rice wine vinegar
- 1 cup assorted julienned grilled vegetables, such as
red onion, bell pepper, yellow squash, and tamato
- 8 medium-size flour tortillas
- 1/4 pound grated Maytag or other white Cheddar cheese
- 1 recipe Cilantro Sour Cream (below)
Cilantro Sour Cream:
Yield: 1/4 cup
Heat 2 tablespoons of the olive oil in a medium-size saute
pan over high heat. Add the onions, season with salt and pepper,
and cook, stirring often, until they caramelize, 8 to 10 minutes.
Add the garlic, parsley, and vinegar and cook, stirring, for
bout about 1 minute. Set aside
Combine the grilled vegetables in a medium-size mixing bowl
and season with salt and pepper. Divide the mixture into 4
equal portions and spread on 4 of the tortillas, leaving about
a 1 inch border all around. Sprinkle the vegetables with equal
ammounts of cheese, then top with the remaining tortillas.
Gently press the edges together to seal.
Heat 1 teaspoon of the olive oil in a large non-stick skillet
over medium-high heat. Carefully lay a quesadilla i the center
of the skillet and cook until lightly browned, about 1 minute.
Then, with a wide spatula, turn the quesadilla over and cook
lightly until golden, 1 to 2 minutes. Repeat the procedure
using the remaining oil.
To serve, cut the quesadillas into 4 wedges. Arrange on
individual plates and top with the onion marmalade and cilantro
From Emeril's TV Dinners
by Emeril Lagasse
Copyright 1998 by Emeril Lagasse
Permission by William Morrow & Company, Inc.