Smoked Gouda and Caramelized Onion Quesadillas
- Preparing Time: -
- Total Time: -
- Served Person: 6 Appetizer Servings
- 1 onion, thinly sliced
- 2 tablespoons (1/4 stick) butter
- 1 tablespoon golden brown sugar
- 1/4 teaspoon white wine vinegar
- 1 1/2 cups grated smoked gouda cheese
- 4 10-inch-diameter flour tortillas
- 2 ounces sliced prosciutto, chopped
- 2 tablespoons (1/4 stick) butter, melted
- Carbohydrate 20 g(7%)
- Cholesterol 58 mg(19%)
- Fat 18 g(28%)
- Fiber 1 g(5%)
- Protein 12 g(25%)
- Saturated Fat 10 g(51%)
- Sodium 720 mg(30%)
- Calories 294
Preparation Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; sauté until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature. Preheat oven to 350°F. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sautéed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter. Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet. Bake until tortillas are golden and cheese melts, about 5 minutes. Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.
Preparation Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; sauté until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature. Preheat oven to 350°F. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sautéed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter. Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet. Bake until tortillas are golden and cheese melts, about 5 minutes. Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.
