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APPETIZERS
49
Makes 16 servings
Approximate preparation time: 1 hour 40 minutes
Insert the slicing disc, adjusted to 2mm, 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 steak until rare to medium-rare (steak will
continue to cook in the quesadillas). Allow steak to cool and
then thinly slice.
To assemble: Evenly place ¼ cup of onions on a tortilla and top
with 4 to 5 slices of steak, ¹∕
³
cup 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. Brush the top and bottom of the
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 oven, baked on
parchment-lined baking trays.
To serve: Cut quesadillas into quarters and serve with salsa,
guacamole and sour cream.
Note: The fl avor of caramelized onions is well worth the time it
takes to prepare them.
Nutritional information per ¼ quesadilla:
Calories 165 (44% from fat)
|
carb. 15g
|
pro. 9g
|
fat 8g
sat. fat 4g
|
chol. 28mg
|
sod. 208 mg
|
calc. 113mg
|
fi ber 1g
Enjoy these grown-up quesadillas at your next cocktail party. Serve with
salsa, guacamole and sour cream for topping.
CARAMELIZED ONION, STEAK
AND GRUYÈRE QUESADILLAS
1½ POUNDS YELLOW ONIONS, PEELED
AND CUT TO FIT THE FEED TUBE
4 TABLESPOONS (½ STICK)
UNSALTED BUTTER
1
⁄8
TEASPOON KOSHER SALT
1
⁄8
TEASPOON FRESHLY GROUND
BLACK PEPPER
4 OUNCES GRUYÈRE
3
⁄4
POUND SIRLOIN STEAK
8 8-INCH FLOUR TORTILLAS
VEGETABLE OIL FOR BRUSHING
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