Bbq Onion and Smoked Gouda Quesadillas with Pea Shoot Mini Salad

Ingredients for Bbq Onion and Smoked Gouda Quesadillas with Pea Shoot Mini Salad

• 6 tablespoons olive oil, divided

• 450g onions, peeled, halved, thinly sliced

• 80ml purchased barbecue sauce

• 2 tablespoons water

• 8 8-inch-diameter flour tortillas

• 230g coarsely grated smoked Gouda cheese (about 2 cups packed)

• 1/3 cup chopped fresh coriander

• 60g pea shoots or pea sprouts or 1 small bunch trimmed watercress

• 1 teaspoon hot pepper sauce

Preheat oven to 149°C. Heat 45ml 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 coriander 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 3.8L ers on each plate. Toss pea shoots in medium bowl with 5 teaspoons oil, hot sauce, and pinch of salt. Serve salad with quesadillas.

Avvertenza

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