Caramelized Red Onion Quesadilla

Move aside grilled cheese…we have a new soup side kick!

This is one of my favorite go to additions to any soup or salad meal. It is really inviting, satisfying and makes you feel like you are having a treat. The sweet onions mixed with the creamy mozzarella cheese is the perfect snack or side dish. If I have surprise company, I often whip up a few of these with sour cream or salsa for appetizers. Everyone loves them and no one is the wiser that they are enjoying “healthy” quesadillas. At 4 points for 6 slices…you will not only no longer be craving Taco Bell, but you will have a little room for some dessert.

Try this out with your next soup and let me know what fun combinations you come up with!

Happy Feasting!

Caramelized Red Onion Quesadilla
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Cuisine Mexican
Weight Watcher Points 4 Freestyle Smart Points
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 25 minutes
Servings
quesadillas
Ingredients
Cuisine Mexican
Weight Watcher Points 4 Freestyle Smart Points
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 25 minutes
Servings
quesadillas
Ingredients
Directions
  1. Heat large skillet over medium low heat. Spray with spray oil. Add onions and let cook 20 minutes. Keeping them at a low heat is key and try not to move around the onions too much. This is a trick I learned while going to the Culinary Institute of America. My chef would say "Tedi, be patient, let the onions do their magic." You really want to caramelize the edges well and they will do that easier if you just let them be. Only stir them once or twice. Once nice and caramelized, they will seem almost syrupy, set aside to cool.
  2. Set out 4 of the 8 tortillas. Put a 1/4 cup of cheese on each tortilla, spreading to the ends. Then add a 1/4 of the onion mixture followed by a 1/4 cup each of the cheese, again spreading over the entire tortilla. Lastly top with the four remaining tortillas. Heat a large saute pan to medium high heat. Spray with oil and add one quesadilla. Using a bowl or heavy cast iron skillet, weigh down the quesadilla like a panini press. This will make sure everything melts really wonderfully together and you get even color to the tortilla.
  3. After about 5 minutes (will vary depending on heat and weight being used) flip your quesadilla and cook for another 3 to 5 minutes with the weight on top. It should be crispy and dark brown. Repeat with the remaining three quesadillas.
  4. Slice each quesadilla into 6 wedges. Serve as is, with sour cream or salsa as appetizer or along side a soup as I do with my Roasted Tomato Soup. Enjoy!
Recipe Notes

See Weight Watchers Recipe Builder calculation HERE

For Nutrition Label as per MyFitnessPal go HERE

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