Bbq Onion and Smoked Gouda Quesadillas with Pea Shoot Mini Salad

Name: Bbq Onion and Smoked Gouda Quesadillas with Pea Shoot Mini Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 79 milliliters purchased barbecue sauce; 57 grams pea shoots or pea sprouts or 1 small bunch trimmed watercress; 8 8-inchs 8-inch-diameter flour tortillas; 79 milliliters chopped fresh cilantro; 473 milliliters ounces coarsely grated smoked Gouda cheese (about packed); 6 Tbsps olive oil, divided; 454 grams onions, peeled, halved, thinly sliced; 1 teaspoon hot pepper sauce; 2 Tbsps water

The recipe Bbq Onion and Smoked Gouda Quesadillas with Pea Shoot Mini Salad is ready in approximately 45 minutes and is definitely a great vegetarian option for lovers of Mexican food. This hor d'oeuvre has 948 calories, 35g of protein, and 55g of fat per serving. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of purchased barbecue sauce, pea sprouts, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 300°F.

Equipment you will use

Oven

Heat 3 tablespoons oil in large nonstick skillet over high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onions and sauté until almost soft, about 5 minutes.

Ingredients you will need

Onion

Add barbecue sauce and 2 tablespoons water. Stir until onions are evenly coated, about 2 minutes.

Ingredients you will need

Barbecue Sauce

Onion

Water

Place 4 tortillas on work surface.

Ingredients you will need

Tortilla

Sprinkle 1/4 of cheese, then 1/4 of cilantro and 1/4 of onions on each tortilla. Top each with second tortilla and press to adhere.

Ingredients you will need

Cilantro

Tortilla

Cheese

Onion

Brush skillet with 1 teaspoon oil; heat over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add 1 quesadilla; cook until cheese is melted, about 2 minutes per side.

Ingredients you will need

Cheese

Place on baking sheet in oven. Repeat with remaining quesadillas.

Equipment you will use

Baking Sheet

Oven

Cut each quesadilla into quarters; arrange 4 quarters on each plate. Toss pea shoots in medium bowl with 5 teaspoons oil, hot sauce, and pinch of salt.

Ingredients you will need

Pea Shoots

Hot Sauce

Salt

Cooking Oil

Equipment you will use

Bowl

Serve salad with quesadillas.

Equipment

Ingredients

Servings:

79milliliters

purchased barbecue sauce 57grams

pea shoots or pea sprouts or 1 small bunch trimmed watercress 88-inchs

8-inch-diameter flour tortillas 79milliliters

chopped fresh cilantro 473milliliters

ounces coarsely grated smoked Gouda cheese (about packed)6Tbsps

olive oil, divided 454grams

onions, peeled, halved, thinly sliced 1teaspoon

hot pepper sauce 2Tbsps

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.