Best 2 Bbq Onion And Smoked Gouda Quesadillas With Pea Shoot Mini Salad Recipes

**Indulge in a Flavorful Culinary Journey with BBQ Onion and Smoked Gouda Quesadillas, Paired with a Refreshing Pea Shoot Mini Salad**

Embark on a tantalizing culinary adventure with our BBQ Onion and Smoked Gouda Quesadillas, a delightful fusion of smoky, cheesy flavors and a refreshing Pea Shoot Mini Salad. These quesadillas are a symphony of tastes, featuring tender BBQ onions, melted smoked gouda, and a hint of chipotle for a touch of spice. Perfectly grilled tortillas encase this delectable filling, creating a crispy and golden-brown exterior. The accompanying Pea Shoot Mini Salad adds a vibrant touch, with its peppery pea shoots, crisp cucumbers, and a tangy dressing, providing a light and refreshing contrast to the quesadillas. This article presents a step-by-step guide to crafting these culinary masterpieces, ensuring a satisfying and memorable dining experience.

Here are our top 2 tried and tested recipes!

BBQ ONION AND SMOKED GOUDA QUESADILLAS WITH PEA SHOOT MINI SALAD

Bbq Onion and Smoked Gouda Quesadillas with Pea Shoot Mini Salad image

Provided by Rozanne Gold

Categories Leafy Green Onion Bake Sauté Vegetarian Kid-Friendly Quick & Easy High Fiber Kentucky Derby Back to School Dinner Lunch Gouda Summer Poker/Game Night Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

6 tablespoons olive oil, divided
1 pound onions, peeled, halved, thinly sliced
1/3 cup purchased barbecue sauce
2 tablespoons water
8 8-inch-diameter flour tortillas
8 ounces coarsely grated smoked Gouda cheese (about 2 cups packed)
1/3 cup chopped fresh cilantro
2 ounces pea shoots or pea sprouts or 1 small bunch trimmed watercress
1 teaspoon hot pepper sauce

Steps:

Preheat oven to 300°F. Heat 3 tablespoons oil in large nonstick skillet over high heat. Add onions and sauté until almost soft, about 5 minutes. Add barbecue sauce and 2 tablespoons water. Stir until onions are evenly coated, about 2 minutes.
Place 4 tortillas on work surface. Sprinkle 1/4 of cheese, then 1/4 of cilantro and 1/4 of onions on each tortilla. Top each with second tortilla and press to adhere.
Brush skillet with 1 teaspoon oil; heat over medium-high heat. Add 1 quesadilla; cook until cheese is melted, about 2 minutes per side. Place on baking sheet in oven. Repeat with remaining quesadillas.
Cut each quesadilla into quarters; arrange 4 quarters on each plate. Toss pea shoots in medium bowl with 5 teaspoons oil, hot sauce, and pinch of salt. Serve salad with quesadillas.

SMOKED GOUDA AND CARAMELIZED ONION QUESADILLAS

Smoked Gouda and Caramelized Onion Quesadillas image

Provided by James H. Turner IV

Categories Onion Appetizer Bake Sauté Super Bowl Gouda Prosciutto Bon Appétit Maine Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield 6 Appetizer Servings

Number Of Ingredients 8

Ingredients

2 tablespoons (1/4 stick) butter
1 onion, thinly sliced
1 tablespoon golden brown sugar
1/4 teaspoon white wine vinegar
1 1/2 cups grated smoked Gouda cheese
4 10-inch-diameter flour tortillas
2 ounces sliced prosciutto, chopped
2 tablespoons (1/4 stick) butter, melted

Steps:

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; sauté until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.
Preheat oven to 350°F. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sautéed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter.
Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet.
Bake until tortillas are golden and cheese melts, about 5 minutes.
Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.

Tips:

Choose the right tortillas. Fresh, high-quality tortillas are essential for quesadillas. Look for tortillas that are pliable and not too thick.
Use a variety of fillings. Quesadillas are a great way to use up leftover meat, vegetables, and cheese. Get creative with your fillings and experiment with different flavor combinations.
Don't overfill the quesadillas. Too much filling will make the quesadillas difficult to fold and cook evenly.
Cook the quesadillas over medium heat. This will help to prevent the tortillas from burning and ensure that the filling is cooked through.
Serve the quesadillas with your favorite dipping sauce. Salsa, guacamole, and sour cream are all popular choices.

Conclusion:

Quesadillas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With endless possibilities for fillings and toppings, quesadillas are a great way to use up leftovers and get creative in the kitchen. So next time you're looking for a quick and easy meal, give quesadillas a try. You won't be disappointed!

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