Vegetable Quesadilla with Parsnip Puree, Caramelized Onion Marmalade, Cilantro Sour Cream Recipe

Name: Vegetable Quesadilla with Parsnip Puree, Caramelized Onion Marmalade, Cilantro Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3/4 cup julienned yellow onions; 1 teaspoon minced garlic; 1 tablespoon finely chopped parsley; 1 tablespoon rice wine vinegar; Salt and pepper; 1/2 cup pureed parsnip; 1 cup assorted julienne grilled vegetables (red onions, peppers, yellow squash, tomatoes, etc.); 1/2 cup grated Maytag white cheddar; 8 flour tortillas; Olive oil; 3 tablespoons grated Maytag white cheddar; 1/4 cup cilantro sour cream

Servings: persons

2 tablespoons olive oil
3/4 cup julienned yellow onions
1 teaspoon minced garlic
1 tablespoon finely chopped parsley
1 tablespoon rice wine vinegar
Salt and pepper
1/2 cup pureed parsnip
1 cup assorted julienne grilled vegetables (red onions, peppers, yellow squash, tomatoes, etc.)
1/2 cup grated Maytag white cheddar
8 flour tortillas
Olive oil
3 tablespoons grated Maytag white cheddar
1/4 cup cilantro sour cream

1
For Onion Marmalade: In a saute pan, over high heat, heat the olive oil.
2
Add the onions and saute until caramelized, about 3 to 4 minutes.
3
Add the garlic, parsley, and rice wine vinegar.
4
Saute for 1 to 2 minutes.
5
Season with salt and pepper.
6
For Vegetable Quesadilla: Spread 3 tablespoons parsnip puree on 1 tortilla, leaving a 1-inch border.
7
Cover the puree with 1/4 cup of the vegetables.
8
Sprinkle with 3 tablespoons White Cheddar.
9
Top with 1 tortilla.
10
In a saute pan, heat 2 tablespoons of olive oil.
11
When the oil is smoking hot, carefully lay the quesadilla in the oil.
12
Fry on 1 side until golden brown and flip over and finish cooking, about 1 to 2 minutes.
13
Remove and continue frying until all the quesadillas are fried.
14
Additional oil may be need for frying.
15
To assemble cut the quesadillas into 1/4.
16
Arrange on a plate with the onion marmalade and cilantro sour cream.
17
Garnish with grated Maytag white cheddar and chopped parsley.

947

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 3/4 cup julienned yellow onions, 1 teaspoon minced garlic, 1 tablespoon finely chopped parsley, and more.

Yes, Vegetable Quesadilla with Parsnip Puree, Caramelized Onion Marmalade, Cilantro Sour Cream 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.

Vegetable Quesadilla with Parsnip Puree, Caramelized Onion Marmalade, Cilantro Sour Cream

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