APPETIZERS
24
Makes 16 servings
Approximate preparation time: 1 hour
Insert the slicing disc, adjusted to 2 mm, into the large work
bowl of the Cuisinart
®
Food Processor, and slice the onions.
Place a large skillet over medium-low heat and add the butter.
Once the butter is melted, add the onions with salt and pepper
to the skillet and cook over low heat for about 1 hour, until
onions are completely soft and caramel in color.
While onions are caramelizing, replace the slicing disc with the
reversible shredding disc on the medium shredding side and
process the Gruyère.
Grill or pan-roast the steaks until rare to medium-rare (steaks
will continue to cook in the quesadillas). Allow steaks to cool
and then thinly slice.
To assemble: evenly place ¼ cup (50 ml) of onions on a tortilla
and top with 4 to 5 slices of steak, ¹⁄³ cup (75 ml) of shredded
cheese and then top with another tortilla. Repeat with
remaining ingredients.
Preheat the Cuisinart
®
Griddler
®
, fi tted with the griddle plates
in the closed position, to 375°F (190°C). Brush the top and
bottom tortillas lightly with oil and grill until the cheese is
melted and the tortillas are golden and crisp, about 3 minutes.
Quesadillas can also be prepared in a 375°F (190°C) oven,
baked on parchment lined baking trays.
To serve: Cut quesadillas into quarters and serve with
guacamole and sour cream.
Note: The fl avour of the caramelized onions is well-worth the
time it takes to prepare them.
Nutritional information per ¼ quesadilla:
Calories 166 (44% from fat)
|
carb. 15g
|
pro. 8g
|
fat 8g
|
sat. fat 4g
|
chol. 28mg
|
sod. 208 mg
|
calc. 112mg
|
fi ber 0g
Enjoy these grown-up quesadillas at your next cocktail party. Serve with
salsa, guacamole and sour cream for dipping.
CARAMELIZED ONION, STEAK
AND GRUYÈRE QUESADILLAS
3
POUNDS
YELLOW
ONIONS
½
CUP
(1
STICK
)
UNSALTED
BUTTER
¼
TEASPOON
(1
ML
)
KOSHER
SALT
¼
TEASPOON
(1
ML
)
FRESHLY
GROUND
BLACK
PEPPER
8
OUNCES
(226
G
) G
RUYÈRE
CHEESE
1½
POUNDS
(750
G
)
SIRLOIN
STEAK
16 8-
INCH
(20
CM
)
FLOUR
TORTILLAS
