Grilled Quesadillas
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
Sour cream
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
