Quesadilla Stack with Onions and Cheese
Quesadillas de Cebollas y QuesoFlour 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!
Ingrediënten
Makes 12 small appetizer wedges
- 2 tablespoons olive oil
- ¾ pound red onions finely chopped (about 1½ cups)
- 1 teaspoon unseasoned rice vinegar
- ½ teaspoon sugar
- 2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano Mexican variety preferred
- ½ cup crumbled cotija or mild feta cheese
- 3 tablespoons mayonnaise
- ½ teaspoon salt
- ⅛ teaspoon freshly ground pepper or to taste
- 6 7-inch flour tortillas
- Unsalted butter or margarine at room temperature
Instructies
- 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.
- Lay 2 tortillas on a flat surface.
- Spread ¼ 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.
- 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.
Notes / Tips / Wine Advice:
Serve warm
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