This is a fun twist on a quesadilla.
Ingredients: [‘flour tortillas’, ‘red onion’, ‘monterey jack cheese’, ‘red potatoes’, ‘olive oil’, ‘garlic clove’, ‘rice wine vinegar’, ‘thyme’, ‘salt’, ‘pepper’, ‘sour cream’, ‘cilantro’, ‘adobo sauce’, ‘honey’, ‘salt’, ‘pepper’]
Quantity of Ingredients: [“8 medium flour tortillas”,”3/4 cup red onion, cut in half and thinly sliced “,”1/4 lb monterey jack cheese, grated “,”8 -10 small red potatoes, washed “,”6 tablespoons olive oil”,”1 garlic clove”,”1 tablespoon rice wine vinegar”,”2 teaspoons thyme, leaves removed from stems “,” salt”,” pepper”,””,”1/4 cup sour cream”,”1 tablespoon cilantro, fresh chopped “,”2 teaspoons adobo sauce, from canned chipotles in adobo sauce “,” honey, just a drop “,” salt”,” pepper”]
Number of Servings: 4
Steps: [‘Toss Potatoes in 1 TBS Olive Oil and Thyme. Season with some salt and pepper. Roast in a 375 degree oven for about 30-40 minutes, or until potatoes are tender. Remove from oven and slice into flat pieces when cooled.’, ‘In a large saute pan, heat 1 TBS oil over medium heat-high heat. Add onions and season with salt and pepper. Cook until they caramelize, about 8-10 minutes, stirring often. Add the garlic and vinegar. Cook for about 1 more minute. Remove from heat.’, ‘Mix together the sour cream sauce ingredients.’, ‘Make 4 Quesadillas by layering the cheese, onions, and potatoes on 4 tortillas. Top with the remaining 4 tortillas. Press.’, ‘Heat remaining 1 TBS oil in a non-stick skillet to medium high. Carefully cook each quesadilla for about 1-2 minutes on each side. You will know it is done when the cheese is oozing out and the tortilla is browned and crisp on the outside. Repeat the process, 1 TBS of oil per quesadilla.’, ‘Serve with the sour cream sauce.’]