Saturday night after all the day’s activities at the Big Chill is where all the great food is prepared. We have appetizers, farmer’s market goodies, fajitas, fruits, salads and numerous desserts. Everyone pitches in to prep, cook and clean up. After all these years Sue has trained us well.
This year Karen Abels (that’s her next to hubby Mark) brought her Onion & Smoked Gouda Quesadillas. INCREDIBLE. She told me the recipe as I wrote it on a postit note so please forgive me if I miss something.
I think I can get rid of the postit now.
Karen’s Onion and Smoked Gouda Quesadillas
- ¼ cup butter
- 3 Vidalia onions, thinly sliced
- 3 tablespoon golden brown sugar
- 1 tablespoon white wine vinegar
- 2 1/2 cups grated smoked Gouda cheese (Costco)
- 8-10 10-inch-diameter flour tortillas
- 1 package sliced prosciutto, chopped (Costco)
- 6 tablespoons butter, melted
Melt butter in large skillet. Add onion, brown sugar and vinegar; sauté until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.
Preheat oven to 350°F. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sautéed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter.
Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet.
Bake until tortillas are golden and cheese melts, about 5 minutes.
Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.