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Smoked Gouda and Caramelized Onion Quesadillas

A twist on the standard Mexican quesadilla. The onions can be prepared a few days ahead of time and the quesadillas can be assembled in the morning on game day.

2 tablespoons butter
1 onion, thinly sliced
1 tablespoon light brown sugar
1/4 teaspoon white wine vinegar
1 1/2 cups grated smoked Gouda cheese
4 10-inch diameter flour tortillas
2 ounces sliced prosciutto, chopped (optional)
2 tablespoons butter, melted

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; saute until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.

Preheat oven to 350 degrees. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto (if using) and sauteed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of the melted butter.

Brush heavy large skillet with some of the 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. Can be made ahead at this point and kept in the refrigerator or a cool place until ready to bake.

Bake until tortillas are golden and cheese melts, about 5 minutes. Transfer quesadillas to work surface and cut each into 6 triangles. Arrange on platter and serve hot.

From Bon Appetit, September 1995

Thursday, January 25, 2001

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