After my French get-together, I had a lot of left-overs from the party.. . Gruyere cheese, lots of onions, bread… I think I thought I was going to cook soup for a French Army or Navy 😉 So, I had to get creative in how I used up all of that without boring myself and that’s how the French Quesadilla came about.
This comes together really fast and has a nice flavor to it. Perfect for a lunch or simple supper, it can even impress a date.
1 whole-wheat flour tortilla 2 tbs caramelized onions – I’ll show you how to caramelize them, but you don’t need the whole batch for this – recipe follows 1 tbs sun-dried tomato jam 3 ounces of gruyere cheese, shredded Canola oil spray
- In a large skillet sprayed with canola oil over medium- high heat, place the flour tortilla and heat up a bit, for about a minute.
- Place half of the cheese on the tortilla. Fill half the tortilla with the onions and the other half with the sun-dried tomato jam. Sprinkle the remaining cheese on top. Fold the tortilla, so you know have a ½ moon.
- Let the cheese melt on one side for about 2-3 minutes, then flip the quesadilla so the cheese on the over side can melt evenly too.
To caramelize onions:
1 medium onion, sliced thin 2 tbs butter Drizzle olive oil 1 1/2 tbs white wine vinegar with tarragon Salt and Pepper
- Follow the same procedure you might have used if you made my French Onion Soup.
- In a heavy-bottomed pot, melt the butter with the drizzle of olive oil over medium heat.
- Place the onions and stir to make sure they’re all covered. Let the onions get soft for about 6-7 minutes, stirring them occasionally.
- Lower the heat a bit and cover the pot. Let them cook over low heat for about 30 minutes. Stir them occasionally.
- Almost at the end of the 30 minutes, add the salt, pepper and vinegar. The vinegar will help you scrape anything that might have stuck to the bottom of the pan with a wooden spoon.
Allow to cool off and use in your favorite recipe…