CARAMELIZED ONION & ROASTED POTATO QUESADILLA WITH SMOKY SOU

Caramelized Onion & Roasted Potato Quesadilla With Smoky Sou image

Provided by Melanie B.

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

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8 medium flour tortillas
3/4 cup red onion, cut in half and thinly sliced
1/4 lb monterey jack cheese, grated
8 -10 small red potatoes, washed
6 tablespoons olive oil
1 garlic clove
1 tablespoon rice wine vinegar
2 teaspoons thyme, leaves removed from stems
salt
pepper
1/4 cup sour cream
1 tablespoon cilantro, fresh chopped
2 teaspoons adobo sauce, from canned chipotles in adobo sauce
honey, just a drop
salt
pepper

Steps:

Toss Potatoes in 1 TBS Olive Oil and Thyme. Season with some salt and pepper. Roast in a 375 degree oven for about 30-40 minutes, or until potatoes are tender. Remove from oven and slice into flat pieces when cooled.
In a large saute pan, heat 1 TBS oil over medium heat-high heat. Add onions and season with salt and pepper. Cook until they caramelize, about 8-10 minutes, stirring often. Add the garlic and vinegar. Cook for about 1 more minute. Remove from heat.
Mix together the sour cream sauce ingredients.
Make 4 Quesadillas by layering the cheese, onions, and potatoes on 4 tortillas. Top with the remaining 4 tortillas. Press.
Heat remaining 1 TBS oil in a non-stick skillet to medium high. Carefully cook each quesadilla for about 1-2 minutes on each side. You will know it is done when the cheese is oozing out and the tortilla is browned and crisp on the outside. Repeat the process, 1 TBS of oil per quesadilla.
Serve with the sour cream sauce.

Nutrition Facts : Calories 861.7, Fat 39.5, SaturatedFat 11.9, Cholesterol 31.6, Sodium 767.1, Carbohydrate 105.5, Fiber 9.1, Sugar 6.6, Protein 21.8