On the Table: Onion and Mushroom Quesadillas

Quesadillas are one of my go-to foods because they are just so easy to make.  In desperate (and time-crunched) situations, just put some grated cheese in a tortilla, fold it in half, microwave for 45 second, and eat.  However, I think the quesadilla also provides a great canvass for experimentation, and with a little time and creativity, you can get some awesome results.  Last night I made quesadillas filled with sweet balsamic onions and sauteed mushrooms, and the quesadillas were both delicious and filling enough for a meal.  (A side note: if you are not super crunched for time, I would highly recommend the oven rather than the microwave.  The oven doesn't take THAT long, and the results are much better.)

To prepare (amounts given will produce two quesadillas):

Prepare the Sauteed Mushrooms

Clean and thinly slice 1/4 of a pound of mushrooms.  Coat the bottom of a large frying pan with canola oil and put it over medium heat.  When the oil gets warm, add the mushrooms and cook, stirring occassionally, until tender.  Season to taste.  Set aside the mushrooms.

Prepare the Sweet Balsamic Onions

Thinly slice one small white onion.  Coat the bottom of a large frying pan with canola oil and put over medium heat (you can use the same pan as for the mushrooms, to reduce the number of dirty pots and pans).  When the oil gets warm, add the onions and cook, stirring frequently, until the onions are tender.  When the onions start to get translucent, add in 2 tablespoons of balsamic vinegar, 2 tablespoons of brown sugar, and salt to taste.  Stir until the sugar and vinegar fully coat the onions (you may need to add more vinegar, if the sugar doesn't entirely dissolve).  Cook until any excess liquid has evaporated.

Prepare the Quesadillas

Preheat oven to 350 degrees.  Grate 1/4 of a pound of cheddar cheese (or the cheese of your choice).

On a baking sheet, arrange two 8" tortillas (I use flour tortillas, but you could certainly use corn or whole wheat).  On each tortilla, arrange half of the cheese, onions, and mushrooms. 

If you want to make sure the quesadilla gets sealed closed, you can split the cheese between the bottom and top of the stack.  (I always eat mine with a fork and knife, so that wasn't as much of a concern.  However, if you wanted to cut up the quesadillas and serve them as appetizers, for example, I would recommend splitting the cheese.)  Top with another tortilla.  Bake in the preheated oven for about 10 minutes, or until the cheese is melted.  Serve with your favorite toppings.

Enjoy!