CARAMELIZED ONION QUESADILLAS
The caramelized onions take a little bit of time, but they are worth it! Onions are high in fiber, vitamin C, and quercetin, a powerful flavonoid antioxidant, giving quite the nutritional vibes. Leftover turkey is a perfect protein choice here, but any lean protein works.
Equipment
- large nonstick skillet
Ingredients
- 1 ½ Tablespoons olive oil + olive oil spray
- 2 medium yellow onions thinly sliced
- 1 shallot thinly sliced
- 2 teaspoons sherry vinegar
- ½ cup vegetable broth low salt
- 1 teaspoon fresh thyme chopped (or ½ teaspoon dried)
- ¼ teaspoon freshly ground pepper
- 1 cup shredded Colby Jack cheese reduced fat
- 12 ounces leftover turkey or other lean protein, chopped, divided into 4 even servings
- 4 8-inch whole wheat tortillas
- Optional additions: fresh guacamole, low-fat sour cream or Greek yogurt, balsamic glaze
Instructions
- Heat olive oil in a large nonstick skillet over medium-low heat. Add onions and shallot and mix well.
- Continue cooking for 45-60 minutes or until onions and shallots are golden brown or caramelized.
- Increase the heat to medium-high heat. Add the vinegar and stir constantly until most of the vinegar has evaporated, about 30 seconds.
- Add the broth, thyme, and pepper, continuing to stir constantly for about 2 to 3 minutes, until most of the liquid has evaporated. Remove the onion mixture from the heat.
- Place a large non-stick skillet over medium-high heat. Spray with olive oil.
- While the pan is heating, lay the 4 tortillas on a clean surface. Add ¼ cup onion mixture, ¼ cup cheese, and ¼ serving of turkey (about 3 ounces) on half of each tortilla. Fold in half, pressing gently to flatten.
- Add the tortillas to the skillet (depending on skillet size, you may need to do two at a time). Cook for 2-3 minutes per side, or until slightly browned.
- Remove and place on serving plates, cut in half, and top with optional toppings. Makes 4 servings.
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