Caramelized onion and jalapeño quesadillas

Lunch today, July 4, 2014
Hot ans spicy lunch, easy and fast to make, 1 jalapeño is recommended if you don’t wanted it to be like hot hot.
2 servings
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 2 jalapeño peppers, chopped
  • 2 tablespoons vegetable oil, or as needed
  • 4 (10 inch) flour tortillas
  • 1 cup shredded Mexican cheese blend
1) Melt butter in a large skillet over medium-low heat; cook and stir onion until softened and lightly browned, about 10 minutes. Add jalapeno peppers to onion; cook and stir until onion is browned, about 10 minutes more. Transfer onion mixture to a plate.

Heat about 1 tablespoon olive oil in the same skillet and add 1 tortilla. Top tortilla with 1/4 cup Mexican cheese blend, 1/2 of the onion mixture, and 1/4 cup Mexican cheese blend, respectively; top with 1 tortilla. Cook quesadilla until browned and cheese is melted, 1 to 2 minutes per side. Repeat with remaining oil, tortillas, cheese, and onion mixture.

Nutritional notes:
Calories per serving 450
Carbs per serving 40.9g

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