Caramelized Onion & Roasted Potato Quesadilla With Smoky Sou

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 medium flour tortillas
• 3/4 cup red onion, cut in half and thinly sliced
• 1/4 lb monterey jack cheese, grated
• 8 -10 small red potatoes, washed
• 6 tablespoons olive oil
• 1 garlic clove
• 1 tablespoon rice wine vinegar
• 2 teaspoons thyme, leaves removed from stems
• salt
• pepper
• 1/4 cup sour cream
• 1 tablespoon cilantro, fresh chopped
• 2 teaspoons adobo sauce, from canned chipotles in adobo sauce
• honey, just a drop
• salt
• pepper

Recipe

• 1 toss potatoes in 1 tbs olive oil and thyme. season with some salt and pepper. roast in a 375 degree oven for about 30-40 minutes, or until potatoes are tender. remove from oven and slice into flat pieces when cooled.
• 2 in a large saute pan, heat 1 tbs oil over medium heat-high heat. add onions and season with salt and pepper. cook until they caramelize, about 8-10 minutes, stirring often. add the garlic and vinegar. cook for about 1 more minute. remove from heat.
• 3 mix together the sour cream sauce ingredients.
• 4 make 4 quesadillas by layering the cheese, onions, and potatoes on 4 tortillas. top with the remaining 4 tortillas. press.
• 5 heat remaining 1 tbs oil in a non-stick skillet to medium high. carefully cook each quesadilla for about 1-2 minutes on each side. you will know it is done when the cheese is oozing out and the tortilla is browned and crisp on the outside. repeat the process, 1 tbs of oil per quesadilla.
• 6 serve with the sour cream sauce.