Caramelized Onion and Smoked Gouda Quesadillas

Hi y'all ~ it's Wednesday and that means it's recipe day again.

This week I am sharing one of our favorite recipes ~ 

Caramelized Onion and Smoked Gouda Quesadillas

I also like to add some grilled chicken too, but that's up to you.

I think quesadillas are fun because you can either build a full

meal around them or serve in small wedges as appetizers.

Here is a list of what you will need:

2 Flour Tortillas

1/2 Sweet Onion either Texas Sweet or Vidalia

1 Boneless, Skinless Chicken Breast

Grated Smoked Gouda Cheese

Olive Oil 

Garlic Powder

Kosher Salt and Freshly Ground Pepper

Some Sugar

Slice up your onion, fairly thin.

Add a bit of oil to a skillet.  Not too much, you just want to coat the pan.

Get the oil hot and add your sliced onions.  Add a bit of Kosher salt to make

the onions sweat a bit and add about a teaspoon of sugar.  The sugar is what

will help to develop the golden color and give the onions a real depth of

flavor.  Don't rush it ~ give it a good 15 minutes over medium heat.

You don't have to stir too often at first, but once they start browning you

will want to keep your eye on the color.  They should look like this.

When finished, just put aside.

You can either grill your chicken breast inside, or out on the grill outside.

Today I used my cast iron grill pan.  Here's what I do ~ while I am getting

 my grill pan nice and hot, I brush both sides of the chicken with EVOO

and then sprinkle with Kosher salt and some freshly ground pepper.  I cook

each side of the breast for 5 to 10 minutes depending on thickness.  You

want the chicken to be fully cooked but not so much that it dries out.

Your chicken should be tender and moist and that will happen easily

if you give it a good char on each side.  

This is a good time to grate your cheese while the chicken is cooking.

I like smoked gouda because it is unexpected.  Typically a Monterey Jack

is used in quesadillas, but I like to shake things up a bit.  I like to grate

the cheese because it is easier to sprinkle over both the top and bottom

layers of the filling.  It's the glue that holds the sandwich together.

Let's start building!  Add a layer of grated gouda to first tortilla and

cover with your sliced, grilled chicken breast.

Add your beautiful caramelized onions over the chicken and follow 

with a bit more cheese.  Cover with the other tortilla and you are

ready to toast it.

Place your quesadilla on a flat griddle or large fry pan.  I use a non stick

so no fat is necessary.  I put a cast iron press on mine, but you can easily

use a heavy fry pan if you don't have a press.  You just want to melt the

cheese and toast the tortilla a bit.  Flip and repeat.

Serve up some fresh guacamole and or sour cream and salsa too.  

The condiments are up to you.

One more thing ~ please don't buy prepared guacamole.  It's so easy to

do yourself and takes seconds to make.  Just scoop out a ripe avocado

into a small mixing bowl.  Add a couple of squeezes of fresh lime juice,

some garlic powder and Kosher salt to taste.  Easy, fresh and natural.

So that's this week's recipe.  Hope you will try it and I hope if you

try it you enjoy it as much as we do.  That's all from the kitchen

of Susan and Bentley.  Back next Wednesday with another recipe.

Oh, and by the way.  I think I will start adding a Fashion Friday

to our weekly posting rotation.  I do love clothes and shoes and

accessories!  Maybe Bentley will show off some fashion tips

for dogs too :-)

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Big Texas Hugs,

Susan and Bentley