Peel back a new layer of taste with this twist on a Tex-Mex favorite, featuring Georgia’s beloved state vegetable—the Vidalia onion. Crops of Vidalias have already started hitting your favorite farmers markets, so grab a bushel and try a new way to serve one of our most famous crops.
Vidalia Onion Quesadilla
1 Tbsp + 1/2 tsp cooking oil
1 Vidalia onion, sliced
1 padron chile, minced
3 oz. grape tomatoes
1/2 tsp ground cumin
1/4 tsp salt
1 cup cooked pinto beans
6 (6-inch) corn tortillas
5 oz. Oaxaca cheese (sometimes labeled as “quesadilla cheese”)
Place a sauté pan over medium-high heat and add 1 Tbsp oil. When oil is hot, add Vidalia onion. Cook while stirring until onions are translucent, tender and lightly browned, about 5–6 minutes. Stir in padron chile, tomatoes, cumin and salt. Remove mixture from the pan and set aside to cool.
Place pinto beans in a mixing bowl, and use the back of a fork to mash them. Gently mix in Vidalia onion–tomato mixture.
Add 1/2 tsp cooking oil and heat in the sauté pan. Place a tortilla in the pan. Spoon about 1/6 of the bean mixture onto the tortilla, top with about 1/6 of the cheese and fold tortilla up over the filling, then turn it over so it stays closed. Cook 1–2 minutes and carefully flip. The quesadilla is ready when both sides are lightly browned and the cheese is melted. Cut the quesadillas into wedges. Serve with guacamole and lime slices on the side. Enjoy!
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
—Recipe courtesy of PeachDish and Seth Freedman; peachdish.com