Caramelized Onion & Roasted Potato Quesadilla With

Name: Caramelized Onion & Roasted Potato Quesadilla With Smoky Sou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Sour Cream Sauce; 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

Servings: persons

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
Sour Cream Sauce
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

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.

1138

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Caramelized Onion & Roasted Potato Quesadilla With Smoky Sou falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caramelized Onion & Roasted Potato Quesadilla With Smoky Sou

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions