Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 small red onions, sliced thin
- ⅔ cup cider vinegar
- 4 garlic cloves, halved
- ½ teaspoon whole black peppercorns, crushed
- ½ teaspoon coriander seeds, crushed
- ½ teaspoon cumin seeds, crushed
- ½ teaspoon salt
- Eight 7-inch flour tortillas
- 2 cups grated Monterey jack
- ¼ cup minced fresh coriander plus sprigs for garnish
- 2 scallions, minced
- dried hot red pepper flakes to taste
Directions
In a saucepan boil the onions in just enough salted water to cover for 1 minute, drain them, discarding the water, and return them to the pan with the vinegar, the garlic, the peppercorns, the coriander seeds, the cumin seeds, and the salt.
Add just enough water to cover the onions and boil the mixture for 3 minutes.
Transfer the onion mixture to a glass bowl and let it stand for at least 3 hours and up to 24 hours.
In a dry 8-inch skillet arrange 1 of the tortillas, sprinkle it with ½ cup of the Monterey jack, ¼ cup of the pickled onions, 1 tablespoon of the minced coriander, ¼ of the scallions, and red pepper flakes to taste, and top the mixture with another tortilla.
Cook the quesadilla over moderate heat for 4 minutes on each side, or until the cheese is melted and the tortilla is browned lightly.
Cut the quesadilla into 8 wedges and garnish it with about 2 tablespoons of the pickled onions and a coriander sprig.
Make 3 more quesadillas in the same manner with the remaining tortillas and ingredients.
Category:World Recipes
Category:Superbowl Recipes
Category:Quesadilla Recipes
Category:Red onion Recipes
Category:Jack cheese Recipes