2 tablespoons (1/4 stick) butter
1 white onion thinly sliced
1 tablespoon golden brown sugar
½ teaspoon white wine vinegar
1 ½ cups grated smoked Gouda cheese (use real Gouda not a processed cheese product)
4 10-inch diameter flour tortillas
2 ounces sliced prosciutto, chopped (optional, delete for a vegetarian offering)
2 tablespoons (1/4 stick butter, melted)
Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar, sauté until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.
Preheat oven to 350 degrees F.
Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto, cilantro and sautéed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortillas with some of melted butter.
Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet.
Bake until tortillas are golden and cheese melts, about 5 minutes.
Transfer quesadillas to work surface, cut each into 6 triangles. Arrange on platter and serve hot with fruit salsa (store bought works well!)
6 Appetizer Servings
Recipe Courtesy of: Diane Wilkinson Catering
2640 Roxana Street, Placerville, CA 95667
530.622.0799 | www.dianewilkinsoncatering.com