You can use sautéed onions instead of pickled, but the pickled ones take minutes, keep forever in the fridge and add a snazzy piquancy to this rich quesadilla. And they’re pink, which is cool- looking.
|1 tsp vegetable or canola oil||1/4 cup crumbled blue cheese|
|2 medium-size (8-inch) flour tortillas||1 or 2 pieces cooked bacon, roughly crumbled|
|2 Tbs cream cheese, softened||1/4 cup pickled onions (see Note)|
Heat a skillet with a teaspoon of vegetable or canola oil, if desired, over medium high heat.
Place a quesadilla in the pan and watch it carefully until it turns golden brown on the underside, 1 to 2 minutes. A dark brown bubble here or there is fine. Remove the tortilla and set it aside.
Spread the cream cheese evenly over the other tortilla, and place it – cream cheese side up – in the pan and reduce the heat to medium. Evenly sprinkle the blue cheese and the bacon over the tortilla. Cook until the cheese is melted and the underside is browned, 2 to 3 minutes.
Place the cooked tortilla on top of the filling, uncooked side down. Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 6 wedges.
Cut 2 red onions in half lengthwise, then thinly slice them cross-wise. Bring a small pot of water to a boil, add the onions, simmer for 1 minute, then drain. Place the onions back into the pot, add 1 cup of cider vinegar and a teaspoon of salt and return to a boil. Boil for a couple of minutes, then let cool. Store the onions in the vinegar in a glass jar in the fridge for up to 6 months.
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