Smoked Gouda Quesadillas
Mexican Crema is close to crème fraîche in texture and flavor. Crème fraîche can be substituted or you can make your own Mexican Crema by combining 1/2 cup sour cream and 1/2 cup whipping cream.
• 1 large red onion, cut in thin wedges (about 3 cups)
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons ruby port
• 1 teaspoon bottled hot pepper sauce
• 1 cup Mexican Crema
• 2 tablespoons chopped canned chipotle peppers in adobo sauce
• 1 teaspoon honey
• 1/2 teaspoon salt
• 6 ounces smoked Gouda cheese, shredded (1-1/2 cups)
• 2 tablespoons unsalted butter
• 3 (8-inch) flour tortillas
• Minced seeded fresh jalapeño pepper* (optional)
• Grilled green onions (optional)
To make Caramelized Onions, in large skillet melt 1 tablespoon butter and olive oil over medium-low heat. Add onion. Cook, covered, 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat 3 to 5 minutes or until golden. Remove from heat. Stir in balsamic vinegar, port, and bottled hot pepper sauce. Set aside.
To make Chipotle Crema, in small bowl stir together Mexican Crema, chipotle peppers, honey, and salt; set aside.
To assemble Quesadillas, spoon 1/2 cup caramelized onions over one half of each tortilla. Top with 2 tablespoons Chipotle Crema and sprinkle with 1/2 cup cheese. Fold over unfilled side to make quesadillas.
In very large skillet melt 2 tablespoons butter over medium-high heat. Cook quesadillas, two at a time, 6 minutes or until browned and crisp, turning once. Place cooked quesadillas on baking sheet; keep warm in 200°F oven while cooking remaining quesadilla. Cut each quesadilla in 3 wedges. Garnish with minced jalapeño and grilled green onions, if desired. Serve with remaining Chipotle Crema. Makes 9 servings.
Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.