Sweet Onion Quesadillas

1. 1

   Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact.

2. 2

   Brush both sides of slices lightly with oil and season with salt and pepper.

3. 3

   Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened.

4. 4

   Transfer onion as grilled to a bowl, separating rings.

5. 5

   Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter.

6. 6

   Divide onion, Monterey Jack, and coriander between tortillas and cover with remaining 2 tortillas.

7. 7

   Brush tops of quesadillas lightly with oil.

8. 8

   With a metal spatula transfer quesadillas to a rack set 5 to 6 inches over glowing coals and grill until undersides are golden brown, about 1 minute.

9. 9

   Flip quesadillas over and grill until undersides are golden brown, about 1 minute more.

10. 10

    Transfer quesadillas to a cutting board and cut into wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.