Sweet Onion, Potato, and Goat Cheese Quesadillas

SERVES: 2

INGREDIENTS:

• • 2 tablespoons olive oil, plus more for brushing
  • 1 large sweet onion, such as Vidalia or Walla Walla, thinly sliced
  • 1 large russet baking potato, peeled and diced
  • ½ cup water
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3 ounces mild goat cheese, crumbled, or ¾ cup shredded Monterey Jack cheese
  • ½ cup chopped fresh cilantro
  • Four 6-to 7-inch flour tortillas
  • Sour cream, for serving

INSTRUCTIONS:

• 1. In a large heavy skillet, heat the oil over moderately high heat. Add the onion and cook, stirring often, until golden, about 6 minutes. Turn the heat down to low and stir in the potato, water, salt, and pepper, and simmer, covered, until the potato is soft, about 8 minutes. Transfer to a bowl and stir in the goat cheese and cilantro.
  2. Arrange the tortillas on a work surface. Spread the lower halves with the onion mixture, then fold the top halves over to form half-moons. Lightly brush both sides with olive oil.
  3. Lightly oil a grill pan or heavy skillet and heat over moderately high heat. Working in two batches, add 2 quesadillas and cook, turning once, until the cheese is melted and the tortilla is golden, about 2 minutes per side. Transfer to a cutting board and cut in half. Repeat with the remaining quesadillas. Serve with sour cream on the side.
• Variation 1: Red Pepper and Jack Cheese Quesadillas

INGREDIENTS:

• • • 2 sweet red bell peppers, chopped
    • 2 garlic cloves, minced
    • ¾ cup shredded pepper Jack cheese

INSTRUCTIONS:

• 1. 1. Sauté the onion with the bell peppers, garlic, salt, and pepper. Omit the potato and water.
     2. Instead of the goat cheese, use shredded Monterey Jack cheese. Stir in the cilantro, and continue to follow the remaining instructions for the quesadilla recipe.
• Variation 2: Black Bean and Corn Quesadillas

INGREDIENTS:

• • • 1 cup frozen corn
    • ½ cup canned black beans, drained
    • ¾ cup shredded cheese (a blend of Jack and Cheddar is ideal)

INSTRUCTIONS:

1. 1. 1. Sauté the onion, then add frozen corn and black beans. Cook until just heated through. Omit the water and potato.
      2. Stir in the salt and pepper, transfer the mixture to a bowl, and stir in shredded cheese along with the cilantro.
      3. Follow the remaining instructions for the quesadilla recipe.

Glamour Girl Tip:

For best results, look for flour tortillas not labeled “fat-free.” In our opinion, the few calories you save are just not worth the sacrifice in taste.