Quesadillas are one of my favorite quick weekend lunches to make because they’re a departure from my typical week-day salad and there are so many gourmet combinations you can make using a tortilla and melted cheese. This weekend I had a perfectly ripe avocado and half of a yellow onion that looked like they would go perfectly together. I also only had 20 minutes to make lunch and run out the door… of course while still allowing 5 minutes to snap some good photos.
This is what happened!
I used some of my favorite sharp cheddar cheese from a local Wisconsin company (support local farmers!) and quickly sautéed up an onion until it was perfectly tender. A few minimal seasonings and some chopped parsley later, I had a beautiful lunch just in time to make it to my next engagement.
What will you need?
1 ripe avocado, peeled, pit-removed and sliced
½ cup grated, sharp cheddar cheese
½ yellow or white onion, sliced
1 tbsp + 1 tsp olive oil
Salt, pepper, garlic powder
Chopped parsley to garnish
How do you make it?
In a medium skillet, heat 1 tbsp olive oil and sautee the sliced onions on medium heat. Sprinkle some salt, pepper and garlic powder in the mixture as the onions cook for about 5 minutes.
Remove the onions from the pan, reserve on the side and add an additional 1 tsp of olive oil to the same pan. Place your tortilla in on medium-low heat and add the grated cheddar cheese on top, allowing it to start melting. Add your avocado slices and sautéed onions once the cheese has started to melt.
Fold your tortilla in half once the bottom of it has started to get a little crispy. Cook for another 30 seconds, allowing all of the ingredients to melt together on the inside.
Remove from the heat, cut into pieces, sprinkle with parsley for a bit of color and serve hot!