SWEET-ONION QUESADILLAS

[Guest guest]

I order a case of vidalias every year.

 

SWEET-ONION QUESADILLAS

 

1 medium-large Vidalia sweet onion

olive oil for brushing onion and tortillas

four 6- to 7-inch flour tortillas

3/4 cup grated Monterey Jack cheese with hot

peppers (about 3

ounces)

1/4 cup packed fresh coriander sprigs, washed

well, spun dry, and

chopped coarse.

 

Prepare grill.

 

Cut onion crosswise into 1/4-inch-thick slices

and arrange slices on a tray,

keeping them intact. Brush both sides of

slices lightly with oil and season with

salt and pepper. Grill onion on a lightly

oiled rack set 5 to 6 inches over glowing

coals 4 minutes on each side, or until lightly

charred and softened. Transfer

onion as grilled to a bowl, separating rings.

 

Brush 2 tortillas lightly with oil on one side

and put, oiled side down, on a platter.

Divide onion, Monterey Jack, and coriander

between tortillas and cover with

remaining 2 tortillas. Brush tops of

quesadillas lightly with oil.

 

With a metal spatula transfer quesadillas to a

rack set 5 to 6 inches over glowing

coals and grill until undersides are golden

brown, about 1 minute. Sandwiching

each quesadillas between 2 metal spatulas,

flip quesadillas over and grill until

undersides are golden brown, about 1 minute.

 

Transfer quesadillas to a cutting board and

cut into wedges. Serves 2 as a light

luncheon main coarse or side dish.

 

Serves 2 generously.