By Todd Barron @ FoodieCuisine.com
Quesadilla from Chili Verde
When I made the Chili Verde I wrote about here, I ended up with a lot left overs after making the tacos. My family loves quesadillas so I decided to make some with the chili Verde and they turned out great!
Of course you can attribute the flavor mostly to the chili, but the ingredients in the quesadilla helped too. 🙂
Ingredients (Makes 4 Quesadillas)
- 4 Cups cooked Chili Verde from previous recipe
- 8 Large flour Quesadillas
- 1 Red Onion
- 4 ounces queso fresco cheese (or any mild crumbling cheese)
- 8 ounces sour cream
- 1 Package Lipton onion soup mix
- 1 Lime
- 1 Bunch Cilantro
- Salt and pepper to taste
- 2 Tablespoons Red Wine Vinegar
- 4 Tablespoons Extra Virgin Olive Oil
- 2 Teaspoons Butter
Prep Work
Turn your griddle AND oven on 400 degrees. Pull the leaves off of the cilantro and coarsely chop it. Peel and thinly slice the red onion. Quarter the lime. Crumble the cheese into a bowl. Mix the onion soup mix with the sour cream.
Caramelizing the Onions
Put a skillet on high heat and add 1 tablespoon of the olive oil and all of the butter. Once the butter starts to brown add the onions and season with about 1/4 teaspoon of salt and pepper. Stir the onions as needed to prevent burning.
After 3-5 minutes, once the onions are translucent, add the vinegar. Be careful as the mixture will sizzle and pop quite a bit. Stir for 1 minute, then reduce the heat to low and let simmer for 10 minutes or until the liquid is mostly reduced.
Grilling the Quesadillas
Your griddle should be warm by now. Work in batches as necessary and put two tablespoons of olive oil on the griddle. Once it is hot, add two quesadillas to the griddle. Spoon 1 cup of chili Verde on top of each quesadilla. Sprinkle onions, cilantro, and queso fresco over each quesadilla. Top with another quesadilla and cook until the bottom quesadilla is browned (about 8 minutes.)
After the quesadillas are browned on the bottom, use a large spatula and remove to a cookie sheet. Place the cookie sheet in the oven and bake for 5 minutes. Complete the last two quesadillas while the first two are baking.
Putting them Together
Once they are all done, quarter on a cutting board, sprinkle queso fresco and cilantro on top, put a dollop of the sour cream mixture in the middle, add a lime to the top, and serve.
Be careful not to over-salt the onions since the chili Verde already has plenty of seasoning. Enjoy!
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