Creamy Monterey Jack cheese topped with a tangle of cranberry-glazed balsamic onions and melted between 2 flour tortillas makes a north of the border hors d'oeuvre that's this side of paradise. Add other toppings to suit your own taste.
Serves: 6 to 8
Preparation time: 7 minutes
Cooking time: 17 minutes
- Heat oil in a large skillet over medium-high heat.
- Add onion and sauté until wilted and lightly colored, about 5 to 6 minutes.
- Stir in Cranberry Relish and balsamic vinegar.
- Cook 30 seconds longer, stirring to coat onion well.
- Divide cheese evenly among 4 of the tortillas, and distribute onions equally over the cheese.
- Cover each tortilla with a second tortilla.
- Heat a 10-inch nonstick skillet over medium-high heat.
- Put quesadilla in skillet and cook until bottom side is lightly colored, about 3 to 4 minutes.
- Turn and cook until second side is lightly colored and cheese is melted, 3 to 4 minutes.
- Remove from skillet, cut into 6 wedges using a pizza cutter or sharp knife, and serve.
Ingredients
Featuring Sarabeth's Cranberry Relish
2 teaspoons olive or vegetable oil
1 large onion, thinly sliced
3 tablespoons Sarabeth's Cranberry Relish
2 teaspoons balsamic vinegar
2 cups lightly packed shredded Monterey Jack cheese
8 6-inch flour tortillas
