BBQ Onion and Smoked Gouda Quesadillas On a Bed of Baby Greens with a Tabasco Dressing
  • Servings: 4 Servings
  • 1 cup wine-for the cook
  • 3 Tablespoons olive oil + 4 teaspoons + 1 Tablespoons more olive oil
  • 1 pound of onions, peeled, halved and thinly sliced
  • 1/3 cup store bought BBQ sauce
  • 2 Tablespoons of water
  • 8 – 8” flour tortillas
  • 8 oz. coarsely grated smoked Gouda (about 2 c. packed)
  • 1/3 cu. chopped fresh cilantro
  • 2 oz. pea shoots, watercress or other baby greens
  • 1 teaspoon of Tabasco (or any other of your favorite hot pepper sauce)
  1. Preheat oven to 300. Heat 3 Tablespoons of the olive oil in large pan over medium-high heat. Add the onions and sauce until soft, about 5 minutes.
  2. Add the BBQ sauce and water. Stir until onions are evenly coated; about 2-3 minutes more. (Can be made a day ahead and re-heated)
  3. Place 4 tortillas on work surface and top each with 1/4 of the cheese, 1/4 of the cilantro and 1/4 of the onions. Then top with the remaining four tortillas and press to adhere.
  4. Brush a skillet with 1 teaspoon oil and heat over medium-high heat Add 1 quesadilla and cook until cheese melts, about 1-2 minutes per side. Put on a baking sheet in the oven and repeat with remaining quesadillas.
  5. Toss greens with 1 Tablespoon olive oil, hot sauce, and a pinch of salt. Mound greens in the center of plate and put quesadillas, cut in quarters, around the greens. Serve immediately.
Recipe from Bon Appetit June 2008 For the Tex-Mex Cooking Class - 115 I absolutely love the funky combination of flavors in this quesadilla. It has been making an appearance at our table ever since I found in the June 2008 issue of Bon Appetit. The onions can be made ahead of time and then the dish pulled together when you get ready to serve it. No pea shoots here in the sticks, where I like so I sub some tender baby greens and give them a little dressing of Tabasco sauce.