There is truth, beyond the laptop, in the computer acronym GIGO – garbage in, garbage out.
The inverse is also true – good stuff in, good stuff out!
Last weekend, the craft guild to which I belong presented its first-ever members-only craft show. Even though we know each other and have seen each other’s work, when it all came together in one beautiful place, we were knocked out. There was a world of diverse materials and styles and design and presentation, yet it all blended to form one stunning celebration of art.
We have a choice every day to bring our garbage or our good stuff. Choose the good stuff.
Here, just in time for the opening of holiday cooking season, is a recipe for a delicious appetizer that features a melting pot of flavors – Italian prosciutto, French white wine vinegar, Dutch gouda, and Mexican tortillas – to make my point. Always choose the good stuff.
Smoked Gouda and Caramelized Onion Quesadilla 6 appetizer servings
2T unsalted butter
1 large onion, thinly sliced
2T brown sugar
½ t white wine vinegar
1 ½ c shredded smoked Gouda
4 10” flour tortillas
2 oz prosciutto, chopped
Melt 2T butter in skillet over medium heat. Add onion, brown sugar, and vinegar and cook, keeping a watchful eye and stirring often, until the onion is a deep golden brown, about 25 minutes. Remove from heat and cool to room temperature.
Divide cheese, onions, and prosciutto evenly over 2 tortillas. Top with remaining tortillas. Heat a griddle to a good grilled cheese sandwich temperature, and then brush with melted butter. Cook quesadillas on griddle, brushing topside with more melted butter. Turn after one side is golden brown and finish cooking other side to golden brown beauty and melted cheese heaven.
Cut each quesadilla into wedges. Don’t burn your tongue because you can’t wait to eat this!
No, there is nothing remotely Mexican-flavored in this dish. It is certainly not something to serve with guacamole and salsa. It is, however, one of the most deliciously rich and flavorful appetizers you will ever taste! I also serve this dish with a large leafy green salad as a light (ha ha) supper.