Hmmm what to make for lunch on a rainy afternoon while snuggling on the couch and watching college football? Answer: too many good options to choose. This is the kind of lunch that I am partial to right now, though. It’s warm, crispy, colorful and full of fresh veggies. It’s a Caramelized Onion + Avocado Quesadilla!
Quesadillas are such a great option for weekend lunches because they’re a departure from the typical cold, week-day salad and there are so many gourmet combinations you can make using a tortilla and melted cheese. I had a perfectly ripe avocado and half of a yellow onion that looked like they would go together beautifully. 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. Behold!
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 run out the door to make it to my next engagement.
On a day like today and tomorrow when everyone is going to be gathering around the tv to watch football, finger food lunches like this are the perfect party food.
Ahhhhhhh creamy avocado. It’s good in, on and around pretty much everything.
What will you need?
1 tortilla (corn, whole-wheat, whatever you like)
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 over medium heat. Sprinkle in some salt, pepper and garlic powder as the onions cook until golden – 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 on medium-low heat and sprinkle the grated cheddar cheese on top. Add the 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 and sprinkle with parsley for an additional splash of color! Finger food at it’s finest right here. I ate mine for lunch with some fresh strawberries and guess what? I would do it again!