Vegetable quesadilla with parsnip puree

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
¾ cup Julienne yellow onions
1 teaspoon Minced garlic
1 tablespoon Finely chopped parsley
1 tablespoon Rice wine vinegar
Salt and pepper
For the quesadilla:
½ cup Parsnip puree
1 cup Assorted julienne grilled
Vegetables (red onions,
Peppers, yellow
Squash, tomatoes, etc.)
½ cup Grated Maytag White Cheddar
Cheese
8 Flour tortillas
Garnish:
3 tablespoons Grated Maytag White Cheddar
Cheese
¼ cup Cilantro sour cream

Directions

For Onion Marmalade: In a saute pan, over high heat, heat the olive oil. Add the onions and saute until caramelized, about 3-4 minutes.

Add the garlic, parsley, and rice wine vinegar. Saute for 1-2 minutes. Season with salt and pepper. For Vegetable Quesadilla: Spread 3 tablespoons parsnip puree on one tortilla, leaving a 1 inch border. Cover the puree with ¼ cup of the vegetables. Sprinkle with 3 tablespoons White Cheddar Cheese. Top with one tortilla. In a saute pan, heat 2 tablespoons of olive oil. When smoking hot, carefully lay the quesadilla in the oil. Fry on one side until golden brown and flip over and finish cooking, about 1-2 minutes. Remove and continue frying until all the quesadillas are fried. Additional oil may be need for frying. To assemble cut the quesadillas into fourths.

Arrange on a plate with the onion marmalade and cilantro sour cream.

Garnish with grated Maytag White Cheddar and chopped parsley.

Yield: 4 appetizer servings

ESSENCE OF EMERIL SHOW#EE2281

Onion Marmalade:

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