Bbq Onion and Smoked Gouda Quesadillas with Pea Shoot Mini Salad
Bbq Onion and Smoked Gouda Quesadillas with Pea Shoot Mini Salad is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Preheat oven to 300°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 300°F.
Heat 3 tablespoons oil in large nonstick skillet over high heat.
Add onions and sauté until almost soft, about 5 minutes.
Add barbecue sauce and 2 tablespoons water.
Stir until onions are evenly coated, about 2 minutes.
Place 4 tortillas on work surface.
Sprinkle 1/4 of cheese, then 1/4 of cilantro and 1/4 of onions on each tortilla.
Top each with second tortilla and press to adhere.
Brush skillet with 1 teaspoon oil; heat over medium-high heat.
Add 1 quesadilla; cook until cheese is melted, about 2 minutes per side.
Place on baking sheet in oven.
Repeat with remaining quesadillas.
Cut each quesadilla into quarters; arrange 4 quarters on each plate.
Toss pea shoots in medium bowl with 5 teaspoons oil, hot sauce, and pinch of salt.
Serve salad with quesadillas.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.