Recipe of the Month – Sweet Onion Quesadillas

This recipe was published in 2001 in the “Community Cookbook”, A Collection of Recipes by the Chautauqua County Chapter of the American Red Cross.


3 large sweet Vidalia onions
¼ cup dried parsley
1 ½ cup Monterey Jack cheese
12 tortillas
Olive Oil

Cut ¼” thick slices of onion. Saute in olive oil, about 4 minutes on each side. Remove to a bowl and separate into rings. Assemble the quesadillas by placing a layer of onions on the tortillas and covering with the cheese. Place another tortilla on top and brush with olive oil before placing on the grill. Grill until cheese is melted and the tortillas are golden brown. Serve with salsa, guacamole and sour cream.

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