Bbq Onion and Smoked Gouda Quesadillas with Pea Shoot Mini Salad
Savory quesadillas filled with caramelized onions in BBQ sauce and melted smoked Gouda cheese, served with a fresh pea shoot salad. A perfect blend of smoky, sweet and fresh flavors.
Ingredients
- •6 tablespoons olive oil, divided
- •1 pound onions, peeled, halved, thinly sliced
- •⅓ cup purchased barbecue sauce
- •2 tablespoons water
- •8 pieces 8-inch-diameter flour tortillas
- •8 ounces coarsely grated smoked Gouda cheese
- •⅓ cup chopped fresh cilantro
- •2 ounces pea shoots or pea sprouts
- •1 teaspoon hot pepper sauce
Cooking Instructions
- 1.
Preheat oven to 300°F. Heat 3 tablespoons oil in large nonstick skillet over high heat. Add onions and sauté until almost soft, about 5 minutes. Add barbecue sauce and 2 tablespoons water. Stir until onions are evenly coated, about 2 minutes.
7 min
- 2.
Place 4 tortillas on work surface. Sprinkle 1/4 of cheese, then 1/4 of cilantro and 1/4 of onions on each tortilla. Top each with second tortilla and press to adhere.
5 min
- 3.
Brush skillet with 1 teaspoon oil; heat over medium-high heat. Add 1 quesadilla; cook until cheese is melted, about 2 minutes per side. Place on baking sheet in oven. Repeat with remaining quesadillas.
16 min
- 4.
Cut each quesadilla into quarters; arrange 4 quarters on each plate. Toss pea shoots in medium bowl with 5 teaspoons oil, hot sauce, and pinch of salt. Serve salad with quesadillas.
5 min
