Bbq Onion and Smoked Gouda Quesadillas with Pea Shoot Mini Salad

Ingredients for Bbq Onion and Smoked Gouda Quesadillas with Pea Shoot Mini Salad

• 6 tablespoons olive oil, divided

• 450g onions, peeled, halved, thinly sliced

• 80ml purchased barbecue sauce

• 2 tablespoons water

• 8 8-inch-diameter flour tortillas

• 230g coarsely grated smoked Gouda cheese (about 2 cups packed)

• 1/3 cup chopped fresh coriander

• 60g pea shoots or pea sprouts or 1 small bunch trimmed watercress

• 1 teaspoon hot pepper sauce

How to make Bbq Onion and Smoked Gouda Quesadillas with Pea Shoot Mini Salad

Preheat oven to 149°C. Heat 45ml oil in large nonstick skillet over high heat. Add onions and sauté until almost soft, about 5 minutes. Add barbecue sauce and 2 tablespoons water. Stir until onions are evenly coated, about 2 minutes.

Place 4 tortillas on work surface. Sprinkle 1/4 of cheese, then 1/4 of coriander and 1/4 of onions on each tortilla. Top each with second tortilla and press to adhere.

Brush skillet with 1 teaspoon oil; heat over medium-high heat. Add 1 quesadilla; cook until cheese is melted, about 2 minutes per side. Place on baking sheet in oven. Repeat with remaining quesadillas.

Cut each quesadilla into quarters; arrange 3.8L ers on each plate. Toss pea shoots in medium bowl with 5 teaspoons oil, hot sauce, and pinch of salt. Serve salad with quesadillas.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.