Quesadillas With Texas Sweet Onions
1 large (14 to 16 ounces) Texas SpringSweet and Texas 1015 SuperSweet Onion, thinly slicedIn a medium skillet, saute onion in butter until golden brown. Divide evenly among 3 tortillas and top with shredded cheese and feta cheese, if desired. Top with remaining 3 tortillas. Place on barbecue grill over medium-hot coals or in large skillet over medium heat; cook until lightly browned on bottom. Carefully turn and lightly brown other side. Remove from grill or skillet and cut into wedges. Serve with Pineapple Onion Salsa and sour cream.
1 tablespoon butter or margarine
6 8-inch flour tortillas
8 ounces shredded Monterey Jack or sharp cheddar cheese
4 ounces feta cheese, crumbled (optional)
Pineapple Onion Salsa
Makes 6 appetizer servings.
Nutritional Analysis Per Serving: 297 calories; 13.1 g protein; 15.9 g fat; 25.4 g carbohydrate; 2.3 g fiber; 29 mg cholesterol; 394 mg sodium