Pickled Onion and Monterey Jack Quesadillas Recipe

Name: Pickled Onion and Monterey Jack Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small red onions, sliced thin; 2/3 cup cider vinegar; 4 garlic cloves, halved; 1/2 teaspoon whole black peppercorns, crushed; 1/2 teaspoon coriander seeds, crushed; 1/2 teaspoon cumin seeds, crushed; 1/2 teaspoon salt; eight 7-inch flour tortillas; 2 cups grated Monterey Jack; 1/4 cup minced fresh coriander plus sprigs for garnish; 2 scallions, minced; dried hot red pepper flakes to taste

Servings: persons

2 small red onions, sliced thin
2/3 cup cider vinegar
4 garlic cloves, halved
1/2 teaspoon whole black peppercorns, crushed
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon cumin seeds, crushed
1/2 teaspoon salt
eight 7-inch flour tortillas
2 cups grated Monterey Jack
1/4 cup minced fresh coriander plus sprigs for garnish
2 scallions, minced
dried hot red pepper flakes to taste

1
In a saucepan boil the onions in just enough salted water to cover for 1 minute, drain them, discarding the water, and return them to the pan with the vinegar, the garlic, the peppercorns, the coriander seeds, the cumin seeds, and the salt.
2
Add just enough water to cover the onions and boil the mixture for 3 minutes.
3
Transfer the onion mixture to a glass bowl and let it stand for at least 3 hours and up to 24 hours.
4
In a dry 8-inch skillet arrange 1 of the tortillas, sprinkle it with 1/2 cup of the Monterey Jack, 1/4 cup of the pickled onions, 1 tablespoon of the minced coriander, one fourth of the scallions, and red pepper flakes to taste, and top the mixture with another tortilla.
5
Cook the quesadilla over moderate heat for 4 minutes on each side, or until the cheese is melted and the tortilla is browned lightly.
6
Cut the quesadilla into 8 wedges and garnish it with about 2 tablespoons of the pickled onions and a coriander sprig.
7
Make 3 more quesadillas in the same manner with the remaining tortillas and ingredients.

171

kcal

Calories

Carbs

Protein

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 12 ingredients. The key ingredients include: 2 small red onions, sliced thin, 2/3 cup cider vinegar, 4 garlic cloves, halved, 1/2 teaspoon whole black peppercorns, crushed, and more.

Yes, Pickled Onion and Monterey Jack Quesadillas 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!

Pickled Onion and Monterey Jack Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions