Bbq Onion and Smoked Gouda Quesadillas with Pea Shoot Mini Salad

Name: Bbq Onion and Smoked Gouda Quesadillas with Pea Shoot Mini Salad
Yield: 4 servings
Ingredients: 1 6 tablespoons olive oil, divided; 1 1 pound onions, peeled, halved, thinly sliced; 1 1/3 cup purchased barbecue sauce; 1 2 tablespoons water; 1 8 8-inch-diameter flour tortillas; 1 8 ounces coarsely grated smoked Gouda cheese (about 2 cups packed); 1 1/3 cup chopped fresh cilantro; 1 2 ounces pea shoots or pea sprouts or 1 small bunch trimmed watercress; 1 1 teaspoon hot pepper sauce

From the kitchen of Carly

Crispy tortillas stuffed with smoky Gouda, caramelized barbecue onions, and cilantro make these quesadillas seriously craveable. The pea shoot salad cuts through the richness with peppery freshness. Melted cheese, charred edges, balanced heat. A weeknight dinner that doesn't feel rushed.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 tablespoons olive oil, divided
11 pound onions, peeled, halved, thinly sliced
11/3 cup purchased barbecue sauce
12 tablespoons water
18 8-inch-diameter flour tortillas
18 ounces coarsely grated smoked Gouda cheese (about 2 cups packed)
11/3 cup chopped fresh cilantro
12 ounces pea shoots or pea sprouts or 1 small bunch trimmed watercress
11 teaspoon hot pepper sauce

Instructions

Preheat oven to 300°F. Heat 3 tablespoons oil in large nonstick skillet over high heat. Add onions and sauté until almost soft, about 5 minutes. Add barbecue sauce and 2 tablespoons water. Stir until onions are evenly coated, about 2 minutes.
Place 4 tortillas on work surface. Sprinkle 1/4 of cheese, then 1/4 of cilantro and 1/4 of onions on each tortilla. Top each with second tortilla and press to adhere.
Brush skillet with 1 teaspoon oil; heat over medium-high heat. Add 1 quesadilla; cook until cheese is melted, about 2 minutes per side. Place on baking sheet in oven. Repeat with remaining quesadillas.
Cut each quesadilla into quarters; arrange 4 quarters on each plate. Toss pea shoots in medium bowl with 5 teaspoons oil, hot sauce, and pinch of salt. Serve salad with quesadillas.