Quesadillas
If you have access to a stove where you lunch, assemble these Mexican sandwiches at home, then toast them just before eating. However, they're still tasty served at room temperature or reheated in the microwave.
Ingredients
- 2 tsp (10 mL) vegetable oil
- Half small red onion, peeled and thinly sliced
- 1 tbsp (15 mL) red wine vinegar
- 2 tsp (10 mL) liquid honey
- 1/4 tsp (1 mL) each salt and pepper
- 2 6-in(18-cm) pesto-flavoured or regular wheat flour tortillas
- 1/4 cup (50 mL) sliced roasted red pepper (optional)
- 6 to 8 basil leaves
- 1/2 cup (125 mL) shredded Monterey Jack cheese
Preparation
Heat oil in a non-stick skillet set over medium heat. Add onion; cook, stirring often, for about 10 minutes. Add vinegar and honey and toss until glazed all over, about 1 minute. Toss with salt and pepper. Remove from heat and let cool.
Spread tortillas on counter. Over one-half of each tortilla spread equal amounts of red onion and roasted red pepper. Spread basil leaves, if using, over top, then sprinkle with cheese. Fold uncovered side of tortilla over toppings.
Place a clean skillet over medium heat and add quesadillas, cheese-side down. Cook for 3 minutes per side or until cheese is melted and exterior is golden. Cool to room temperature before cutting in half and wrapping with plastic wrap.
Makes 2 servings.
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