-
1
Note: The prep time includes over an hour for properly caramelizing onions, which can be done up to several weeks in advance.
-
2
Freeze caramelized onions until ready to thaw and use.
-
3
To caramelize the onions, heat butter and half of the olive oil over medium high in a large skillet until butter melts.
-
4
Add sliced onions, sprinkle with half of the salt, and stir constantly for 15 minutes.
-
5
Reduce heat to medium low and stir every 5 to 10 minutes until onions caramelize, which will take anywhere from 60 to 90 minutes, depending on the heat used.
-
6
Onions may not darken, but theyre ready when they have a jam-like consistency and taste quite sweet.
-
7
Store in the refrigerator or freezer if not using immediately.
-
8
Wipe out the skillet and heat remaining half of the olive oil over medium.
-
9
When shimmering, add sliced mushrooms.
-
10
Stir infrequently as they cook and eventually release their liquid, which will evaporate.
-
11
This will take about 10 minutes total.
-
12
Sprinkle lightly with salt and set aside.
-
13
For each quesadilla, heat 1 1/2 teaspoons vegetable oil over medium high in a non-stick skillet thats large enough to hold 1 tortilla.
-
14
Lay a tortilla in the oil, and cook on one side only, about 45 seconds.
-
15
Remove it from the skillet and place oiled side down on 2 layers of paper towels.
-
16
Repeat with a second tortilla.
-
17
Fry remaining tortillas the same way, two at a time, in additional oil.
-
18
Carefully wipe out the skillet with a paper towel, leaving just a trace of oil.
-
19
With the quesadilla ingredients accessible, place one tortilla, oil side down, in the skillet, and turn heat to medium.
-
20
Layer a small handful of cheese (1/3 to 1/2 cup), followed by a fourth of the caramelized onions, mushrooms, and red pepper.
-
21
Sprinkle with black pepper, top with more cheese, and lay second tortilla on top, oiled side up.
-
22
Weigh down the quesadilla with a small, heavy pan, or using the back of your spatula, and cook about 2 minutes (it will be sizzling gently).
-
23
To flip, pick up quesadilla on a large spatula, and use all your courage to give it a brave toss so it lands on the other side.
-
24
Cook another 2 minutes, until the second side is crisped.
-
25
Then remove it from the skillet and repeat the process to make the remaining quesadillas.
-
26
Hold finished quesadillas in a warm oven until serving.
-
27
Cool slightly before cutting each into quarters and serving with salsa or dipping sauce of choice.
