Griddled Cabo Quesadillas

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Griddled Cabo Quesadillas

 

2 tablespoons oil

2 medium onions, sliced

1/2 teaspoon sugar

8 8 inch flour tortillas

4 cups shredded Pepper Jack cheese, divided

1 6 ounce jar stuffed Spanish manzanilla olives, drained and halved

1 cup frozen corn kernels, thawed

4 teaspoons chopped fresh cilantro

 

In a medium skillet over medium heat add oil. Add onions and sugar; sauté for 30

minutes or until the onions are golden and caramelized, stirring occasionally.

Set aside. For each serving, place 1 tortilla in a medium nonstick skillet over

medium heat. Cover with 1/2 cup cheese, 1/4 of the olives, 1/4 cup corn, 1/4 of

the onions, 1/2 cup more cheese and 1 teaspoon cilantro. Cover with 1 more

tortilla. Cook until tortillas are golden and cheese is melted, about 4 minutes,

turning once. Cut into wedges to serve.

Makes 4 servings.