Sweet-Onion Quesadillas

Prepare grill.

Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact.

Brush both sides of slices lightly with oil and season with salt and pepper. Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened.

Transfer onion as grilled to a bowl, separating rings.

Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter. Divide onion, Monterey Jack, and coriander between tortillas and cover with remaining 2 tortillas.

Brush tops of quesadillas lightly with oil.

With a metal spatula transfer quesadillas to a rack set 5 to 6 inches over glowing coals and grill until undersides are golden brown, about 1 minute. Sandwiching each quesadillas between 2 metal spatulas, flip quesadillas over and grill until undersides are golden brown, about 1 minute.

Transfer quesadillas to a cutting board and cut into wedges.

Serves 2 as a light luncheon main coarse or side dish.