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APPETIZERS
29
Makes 32 servings
Approximate preparation time: 1 hour
Insert the slicing disc, adjusted to 2 mm, into the large
work bowl of the Cuisinart
®
Food Processor, and slice
the onions. Place a large skillet over medium-low heat
and add the butter. Once the butter is melted, add the
onions with salt and pepper to the skillet and cook over
low heat for about 1 hour, until onions are completely
soft and caramel in color.
While onions are caramelizing, replace the slicing disc
with the reversible shredding disc on the medium
shredding side and process the Gruyère.
Grill or pan-roast the steaks until rare to medium-rare
(steaks will continue to cook in the quesadillas). Allow
steaks to cool and then thinly slice.
To assemble: evenly place ¼ cup of onions on a tortilla
and top with 4 to 5 slices of steak, ¹
³
cup of shredded
cheese and then top with another tortilla. Repeat with
remaining ingredients.
Preheat the Cuisinart
®
Griddler
®
, fitted with the griddle
plates in the closed position, to 375°F. Brush the top
and bottom tortillas lightly with oil and grill until the
cheese is melted and the tortillas are golden and crisp,
about 3 minutes.
Quesadillas can also be prepared in a 375°F oven,
baked on parchment lined baking trays.
To serve: Cut quesadillas into quarters and serve with
guacamole and sour cream.
Note: The flavor of the caramelized onions is well-worth
the time it takes to prepare them.
Nutritional information per ¼ quesadilla:
Calories 166 (44% from fat)
|
carb. 15g
|
pro. 8g
|
fat 8g
|
sat. fat 4g
|
chol. 28mg
|
sod. 208 mg
|
calc. 112mg
|
fiber 0g
Enjoy these grown-up quesadillas at your next cocktail party. Serve with
salsa, guacamole and sour cream for dipping.
CARAMELIZED ONION, STEAK
AND GRUYÈRE QUESADILLAS
3 poun ds y el low onions
½ c up (1 s t i ck ) unsa lted
b u t t er
¼ teas poo n kos her salt
¼ teaspoon f r es h l y Ground
bla ck p e p pe r
8 ounc es Gru y èr e c h ee s e
1½ poun ds sirloin s t e ak
16 8-inch flo ur t o r t i l l as