Sweet-Onion Grilled Quesadillas
Kathy
1 medium-large Vidalia sweet onion
olive oil for brushing onion and tortillas
four 6- to 7-inch flour tortillas
3/4 cup grated Monterey Jack cheese (about 3 ounces)
1/4 cup packed fresh coriander sprigs, washed, dried
and chopped coarse.
Prepare grill. Cut onion crosswise into 1/4-inch-thick slices and arrange
slices on a tray, keeping them intact. Brush both sides of slices lightly
with oil and season with salt and pepper. Grill onion on a lightly oiled
rack set 5 to 6 inches over glowing coals 4 minutes on each side, or
until lightly charred and softened. Transfer onion as grilled to a bowl,
separating rings. Brush 2 tortillas lightly with oil on one side and put,
oiled side down, on a platter. Divide onion, Monterey Jack, and
coriander between tortillas and cover with remaining 2 tortillas. Brush
tops of quesadillas lightly with oil. With a metal spatula transfer
quesadillas to a rack set 5 to 6 inches over glowing coals and grill
until undersides are golden brown, about 1 minute. Sandwiching each
quesadillas between 2 metal spatulas, flip quesadillas over and grill
until undersides are golden brown, about 1 minute. Transfer quesadillas
to a cutting board and cut into wedges. Serves 2 as a light luncheon main
coarse or side dish.
Yield: 2 generous srvings
Categories: Appetizers, Vegetables,
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