2 tablespoons (1/4 stick) butter 1 large onion, thinly sliced 1 tablespoon golden brown sugar 1/4 teaspoon white wine vinegar 1 1/2 cups (about 6 ounces) Holland’s Family Farm Smoked Goudacheese, shredded 4 (10-inch) flour tortillas 2 ounces prosciutto, chopped Black pepper 2 tablespoons (1/4 stick) butter, melted
Melt the 2 tablespoons butter in heavymedium skillet over medium heat. Add onion, brown sugar and vinegar;saut over low heat about 25 minutes, until onion is goldenbrown and caramelizes. Remove from heat; cool to room temperature.
Preheat oven to 350°F (175°C).Sprinkle cheese over half of each tortilla, dividing equally.Sprinkle prosciutto and onions over cheese. Season with pepper.Fold other half of each tortilla over cheese mixture. Close firmly.Brush tortilla tops with melted butter.
Brush heavy large skillet with meltedbutter. Heat over medium-high. Add quesadillas in batches, brushingskillet with butter between batches, and fry just until brownspots appear, about 2 minutes per side. Place quesadillas onheavy baking sheet and bake until golden and cheese melts, about5 minutes. Transfer to work surface and cut each quesadilla into6 triangles. Serve immediately.
Makes 4 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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