Pickled Onion and Monterey Jack Quesadillas
Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
- Makes 32 hors d'oeuvres.
- 2 small red onions, sliced thin
- ⅔ cup cider vinegar
- 4 garlic cloves, halved
- ½ teaspoon whole black peppercorns, crushed
- ½ teaspoon coriander seeds, crushed
- ½ teaspoon cumin seeds, crushed
- ½ teaspoon salt
- 8 x 7-inch flour tortillas
- 2 cups grated Monterey jack
- ¼ cup minced fresh coriander plus sprigs for garnish
- 2 scallions, minced
- dried hot red pepper flakes to taste
- In a saucepan boil the onions in just enough salted water to cover for 1 minute, drain them, discarding the water, and return them to the pan with the vinegar, the garlic, the peppercorns, the coriander seeds, the cumin seeds, and the salt.
- Add just enough water to cover the onions and boil the mixture for 3 minutes.
- Transfer the onion mixture to a glass bowl and let it stand for at least 3 hours and up to 24 hours.
- In a dry 8-inch skillet arrange 1 of the tortillas, sprinkle it with ½ cup of the Monterey jack, ¼ cup of the pickled onions, 1 tablespoon of the minced coriander, ¼ of the scallions, and red pepper flakes to taste, and top the mixture with another tortilla.
- Cook the quesadilla over moderate heat for 4 minutes on each side, or until the cheese is melted and the tortilla is browned lightly.
- Cut the quesadilla into 8 wedges and garnish it with about 2 tablespoons of the pickled onions and a coriander sprig.
- Make 3 more quesadillas in the same manner with the remaining tortillas and ingredients.