Vidalia Onion Quesadilla with Fresh Guacamole
Georgia’s sweet onion is amazingly versatile, as showcased in this easy quesadilla supper. When lightly caramelized in the sauté pan, Vidalia onion adds rich, mellow depth to the filling. Diced raw, it brings enticing crunch and delicate sweetness to our guacamole—without overpowering the creamy avocado.
- 1 1/2 tablespoonsCooking oil, divided
- 1Vidalia onion, divided
- 1padron chile
- 3 oz.grape tomatoes, divided
- 1 teaspoonground cumin, divided
- 1/2 teaspoonPeachDish salt, divided, plus more to taste
- 1 cupcooked pinto beans
- 1lime, divided
- 6(6-inch) corn tortillas
- 5 oz.grated Oaxaca cheese, divided
Method: Please read entire recipe before beginning. Rinse and dry fresh herbs and vegetables.
1. Prepare your mise en place: Peel Vidalia onion; cut into quarters through blossom end. Dice 1 quarter, and thinly slice the remaining 3 quarters, keeping diced and sliced separate. Remove padron stem and seeds, then slice flesh thinly (while they vary in spiciness, padrons are typically fairly mild). Quarter tomatoes. Halve lime; cut 1 half into wedges, and reserve the other half for juicing. Run a knife all the way around avocado through stem, then open it into 2 halves. Use a spoon to scoop out the pit. Pick and chop cilantro leaves. Drain and rinse beans.
2. Place a sauté pan over medium-high heat, and add 1 tablespoon cooking oil. When the oil is hot, add sliced Vidalia onion. Cook while stirring until onions are translucent, tender and lightly browned, 5-6 minutes. Stir in padron, half the tomatoes, 1/2 teaspoon cumin, and 1/4 teaspoon PeachDish Salt. Remove from pan, and set aside to cool. Rinse and wipe pan clean, then set aside for later use.
3. Place pinto beans in a mixing bowl, and use the back of a fork to mash them. Gently mix in Vidalia-tomato mixture.
4. Use a spoon to scoop flesh out of each avocado half, and place in another mixing bowl. Use the back of a fork to mash avocado. Mix in remaining 1/2 teaspoon cumin, 1/4 teaspoon PeachDish Salt, chopped onion, remaining tomatoes and cilantro. Add juice from 1/2 lime. Taste and adjust seasoning as desired with PeachDish Salt.
5. Return sauté pan to medium-low heat. Add 1/2 teaspoon cooking oil. Place a tortilla (if your pan is large enough, cook two at a time) in the pan. Spoon about 1/6 of bean mixture to 1 side of the tortilla, top with about 1/6 of the cheese, and fold uncovered side of tortilla over the filling. Cook 1-2 minutes, and carefully flip. The quesadilla is ready when both sides are lightly browned and the cheese is melted. Repeat with the remaining tortillas, adding remaining 1/2 teaspoon cooking oil as needed.
6. Cut the quesadillas into wedges. Serve with guacamole and lime wedges on the side. Enjoy!
Equipment Needed: Cutting board & knives, measuring cups & spoons, saute pan, 2 mixing bowls, fork, wooden spoon or high-temp spatula