- ½ red onion
- 1 jalapeño
- 3 cloves garlic
- 1 bunch cilantro
- Salt and pepper to taste
- ½ cup vegetable oil
- 6 ounces Oaxaca Cheese, shredded
- 12 corn tortillas
Hot Pickled Onions
- 1 large red onion, peeled
- 1 cup white distilled vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 2 dried bay leaves
- 3 cloves garlic, crushed
- 1 serrano chili, stem removed, cut lengthwise
Set the oven to broil. Line a cookie sheet with foil.
Roughly chop the onion and jalapeño, mash the garlic cloves and spread on the cookie sheet. Roast until all the vegetables are lightly charred and partially cooked.
Remove the cilantro leaves and combine in a food processor with the roasted vegetables; pulse together. Season with salt and pepper. With the food processor running, slowly add oil until the pesto reaches a sauce consistency.
Spread an ounce of cheese and about two teaspoons of cilantro pesto between 2 corn tortillas. In a hot, dry sauté pan or on a griddle, toast both sides of the quesadillas until the cheese barely melts.
Slice into quarters and serve warm with Hot Pickled Onions.
Tips + Tricks:
**Try brushing leftover pesto onto corn on the cob, toss it with shredded pork, or spoon it over grilled steak.
**You may use a little nonstick spray to toast the quesadillas but too much will be soaked up by the tortillas and keep them from crisping.
Hot Pickled Onions
Carefully remove the outer layer of the onion and cut into ½-inch slices; separate into rings.
In a medium saucepan, bring all remaining ingredients to a boil; stir frequently until salt and sugar dissolve. Boil 2 minutes and remove from heat. Add the onion rings and steep until completely cool. Store in an airtight container up to 2 weeks in the refrigerator.
|Prep Time:||20 min|
|Cook Time:||20 min|
|Total Fat:||20 g|
|Saturated fat:||3 g|
|Calcium:||5% of Daily Value|