1 large (14 to 16 ounces) sweet yellow onion
1 tablespoon butter or margarine
6 8-inch flour tortillas
8 ounces shredded Monterey Jack or sharp cheddar cheese
4 ounces feta cheese, crumbled (optional)
Pineapple Onion Salsa
In a medium skillet, sauté onion in butter until golden brown. Divide evenly among 3 tortillas and top with shredded cheese and feta cheese, if desired. Top with remaining 3 tortillas. Place on barbecue grill over medium-hot coals or in large skillet over medium heat; cook until lightly browned on bottom. Carefully turn and lightly brown other side. Remove from grill or skillet and cut into wedges. Serve with Pineapple Onion Salsa and sour cream.
Makes 6 appetizer servings.
Suggestion: Serve with Pineapple-Onion Salsa.
Nutritional Analysis Per Serving: 297 calories; 13.1 g protein; 15.9 g fat; 25.4 g carbohydrate; 2.3 g fiber; 29 mg cholesterol; 394 mg sodium