As I said in my last post, Ben and I ate a lot of Mexican food last week. My other favorite dish was the caramelized onion quesedillas we made. SOOO GOOOOD and fatty and… all the good things. I whipped up some quick guacamole with salsa and an avocado and voila–dinner.
1 Sweet yellow onion
2 Tbs Oil
1 Tbs Honey or agave
1 pkg Daiya pepper jack cheese
Caramelize the onions according to the directions in this article. However, when it says to add a little balsamic vinegar to deglaze the onions, add the honey or agave and cook for another minute or two to meld the flavors.
Heat a small saucepan on medium-high heat. Place a corn tortilla in the pan and sprinkle with Daiya, then a good layer of onions (I used tongs for this). One thing to keep in mind with Daiya is that too much makes things gross. Just do enough to cover the tortilla–don’t pile it on. Place another tortilla on top and let heat through, or until the Daiya helps the tortillas stick together. Then flip and cook until browned.