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1
Preheat the grill to medium.
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2
Heat the oil and butter in a large saute pan over medium heat.
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3
Add the onions and slowly cook until caramelized, about 45 minutes.
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4
Then stir in the balsamic vinegar and thyme.
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5
Let cool slightly before using in quesadilla.
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6
Place 6 quesadillas on a flat surface and divide the cheese and onions among the tortillas.
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7
Season filling with salt and pepper.
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8
Stack the tortillas to make 3 (2-layer) tortillas, and top with the remaining tortillas.
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9
Brush the tops with oil and grill, oiled-side down, until golden brown, about 2 to 3 minutes.
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10
Flip the quesadillas, close the cover, and grill until the cheese has melted, about 5 minutes.
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11
Slice into quarters, and place 3 quarters on each of 4 plates.
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12
Top with a dollop of the apple chutney and a sprig of fresh thyme.
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13
2 tablespoons canola oil
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14
1 small red onion, finely chopped
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15
1 tablespoon finely chopped fresh ginger
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16
2 cloves garlic, chopped
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17
1/2 jalapeno chile, finely diced
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18
3 Granny Smith apples, peeled, cored and diced
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19
1/2 cup apple juice
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20
2 tablespoons apple cider vinegar
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21
1 teaspoon finely chopped fresh thyme leaves
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22
Salt and freshly ground pepper
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23
Heat oil in a medium saucepan over medium-high heat.
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24
Add the onion, ginger, garlic, and jalapeno, and cook until soft.
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25
Add half of the apples, the apple juice and vinegar, and cook until the apples are soft.
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26
Remove from the heat and stir in the remaining apples and the thyme.
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27
Season with salt and pepper, to taste.
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28
Transfer to a bowl and let sit at room temperature for 30 minutes before serving so that flavors meld.
