Pickled Onion and Monterey Jack Quesadillas

Pickled Onion and Monterey Jack Quesadillas Recipe from Mexico

Region / culture: Mexico | Preparation time: 3 hours | Cooking time: 16 minutes | Servings: 4

Introduction

Pickled Onion and Monterey Jack Quesadillas are a delicious and flavorful twist on the classic quesadilla. The tangy pickled onions paired with the creamy Monterey Jack cheese create a mouthwatering combination that is sure to please your taste buds.

History

Quesadillas have been a popular dish in Mexican cuisine for centuries. The addition of pickled onions to this traditional recipe adds a unique and modern twist that elevates the flavors to a whole new level.

Ingredients

2 small red onions, thinly sliced
0.67 cup cider vinegar
4 garlic cloves, halved
0.5 tsp crushed whole black peppercorns
0.5 tsp crushed coriander seeds
0.5 tsp crushed cumin seeds
0.5 tsp salt
8 x 7 inches flour tortillas
2 cups grated monterey jack cheese
0.25 cup minced fresh coriander, plus sprigs for garnish
2 scallions, minced
dried hot red pepper flakes, to taste

How to prepare

In a saucepan, boil the onions in enough salted water to cover for 1 minute. Drain them and discard the water.
Return the onions to the pan and add vinegar, garlic, peppercorns, coriander seeds, cumin seeds, and salt.
Add enough water to cover the onions and boil the mixture for 3 minutes.
Transfer the onion mixture to a glass bowl and let it stand for at least 3 hours, or up to 24 hours.
In a dry 8-inch skillet, arrange 1 tortilla. Sprinkle it with 0.5 cup of Monterey jack cheese, 0.25 cup of pickled onions, 1 tbsp of minced coriander, 0.25 of scallions, and red pepper flakes to taste. Top with another tortilla.
Cook the quesadilla over moderate heat for 4 minutes on each side, or until the cheese is melted and the tortilla is lightly browned.
Cut the quesadilla into 8 wedges and garnish with about 2 tbsp of pickled onions and a sprig of coriander.
Repeat the process to make 3 more quesadillas with the remaining tortillas and ingredients.

Variations

Add cooked chicken, beef, or shrimp to the quesadillas for added protein.
Use different types of cheese such as cheddar, pepper jack, or mozzarella for a different flavor profile.

Cooking Tips & Tricks

Be sure to thinly slice the red onions for the pickling process to ensure they absorb the flavors of the vinegar and spices.

- Let the pickled onion mixture sit for at least 3 hours to allow the flavors to fully develop.

- Use a dry skillet to cook the quesadillas to ensure they get crispy and golden brown on the outside.

Serving Suggestions

Serve the quesadillas with a side of salsa, guacamole, and sour cream for a complete meal.

Cooking Techniques

Boil the onions before pickling to soften them and help them absorb the flavors of the vinegar and spices.

- Cook the quesadillas over moderate heat to ensure the cheese melts evenly and the tortilla gets crispy.

Ingredient Substitutions

Use white onions or shallots instead of red onions for a milder flavor.

- Substitute feta or goat cheese for the Monterey Jack for a tangy twist.

Make Ahead Tips

You can prepare the pickled onions in advance and store them in the refrigerator for up to a week. Assemble and cook the quesadillas just before serving for the best results.

Presentation Ideas

Arrange the quesadilla wedges on a platter and garnish with extra pickled onions and fresh coriander sprigs for a beautiful presentation.

Pairing Recommendations

Pair Pickled Onion and Monterey Jack Quesadillas with a crisp salad or a side of Mexican rice for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven until warmed through.

Nutrition Information

Calories per serving

Each serving of Pickled Onion and Monterey Jack Quesadillas contains approximately 300 calories.

Carbohydrates

Each serving of Pickled Onion and Monterey Jack Quesadillas contains approximately 25 grams of carbohydrates.

Fats

Each serving of Pickled Onion and Monterey Jack Quesadillas contains approximately 15 grams of fats.

Proteins

Each serving of Pickled Onion and Monterey Jack Quesadillas contains approximately 10 grams of proteins.

Vitamins and minerals

Pickled onions are a good source of vitamin C and fiber, while Monterey Jack cheese provides calcium and protein.

Alergens

This recipe contains dairy (Monterey Jack cheese) and gluten (tortillas).

Summary

Pickled Onion and Monterey Jack Quesadillas are a balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Pickled Onion and Monterey Jack Quesadillas are a delicious and unique twist on the classic quesadilla. The tangy pickled onions paired with the creamy cheese create a flavor explosion that is sure to impress your family and friends. Enjoy this dish as a tasty appetizer, snack, or main course for a satisfying and flavorful meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Pickled Onion and Monterey Jack Quesadillas. It was many years ago, when I was just a young girl living in a small town in Mexico. My grandmother, Mama Rosa, was known for her delicious cooking and she passed down her recipes to me with love and patience.

One day, Mama Rosa invited me into the kitchen to help her prepare dinner. As she chopped onions and grated cheese, she began to tell me the story behind this particular recipe. She explained that she had learned it from her own mother, who had picked it up from a traveler passing through the town many years ago. The combination of tangy pickled onions and creamy Monterey Jack cheese was a unique twist on the traditional quesadilla, and Mama Rosa had made it her own over the years.

As we cooked together, Mama Rosa shared with me the secrets of her kitchen. She taught me how to properly season the onions with vinegar and sugar to give them a sweet and sour flavor, and how to layer the cheese just right so that it melted into a gooey, delicious mess. I watched in awe as she flipped the quesadillas in the hot pan, the tortillas turning golden brown and crispy under her expert touch.

After that day, I made Mama Rosa's Pickled Onion and Monterey Jack Quesadillas whenever I could. I would gather the ingredients and lovingly prepare them just as she had taught me, savoring each step of the process. The smell of the onions caramelizing in the pan and the cheese bubbling on top never failed to bring back memories of that special afternoon in the kitchen with Mama Rosa.

Over the years, I shared the recipe with friends and family, always giving credit to Mama Rosa for passing it down to me. They would rave about the unique combination of flavors and textures, and I would smile knowing that I had learned from the best. The recipe became a staple in my own kitchen, a comforting reminder of my grandmother's love and the bond we shared through food.

As time passed and I grew older, I continued to make Mama Rosa's Pickled Onion and Monterey Jack Quesadillas with pride. Each time I prepared them, I could feel her presence in the kitchen with me, guiding my hands and whispering words of encouragement. The recipe had become more than just a dish – it was a connection to my past, a way to honor the traditions and memories that had shaped me into the cook I had become.

And now, as I pass on the recipe to you, my dear grandchild, I hope that you will feel the same sense of anticipation and joy that I did all those years ago. I hope that you will cherish the flavors and aromas of this dish, and that it will bring you closer to me and to the generations of cooks who came before us. Remember to always cook with love and respect for the ingredients, and to share the recipe with others so that it may live on for many years to come.

With that, I leave you with Mama Rosa's Pickled Onion and Monterey Jack Quesadillas recipe, passed down through the ages and written with love. May it bring you as much happiness and fulfillment as it has brought me, and may you always remember the story behind this special dish. Enjoy, my dear, and may your kitchen be filled with the same warmth and love that has been passed down through our family for generations.