Quesadillas with Chicken, Smoked Gouda and Caramelized Onions
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
In a skillet, melt butter over medium heat. Stir in onion, sugar and vinegar and cook until onion is golden brown (about 25 minutes). Remove from heat and let cool.
Preheat oven to 450°F (230°C). Drain and slice roasted red peppers. Sprinkle cheese over half of each tortilla. Top with onion, peppers and chicken. Fold other half of tortilla over cheese mixture. Transfer to a baking sheet and bake till tortillas are slightly crisp and cheese is melted. Cut each into 4 pieces, arrange on a platter and serve hot with salsa and sour cream.
|Per 220 g serving||Amount|
|Saturated Fat||10 g|
|Per 220 g serving||% Daily Value|