Ahh...my post baby food related post...
Quesadillas are a fun, easy, casual dinner. I do several regular variations besides the plain cheese variety. A chili bean one, a bbq pineapple and now these will be added....
I usually serve them with Mexican rice and restaurant style refried beans. I will share the recipes for both of those eventually, but it's really hard to get a pretty picture of refried beans....
We serve them in a big pile on the table and we just pull a slice off of the plate as we chow down.
There is no exact measurements for the recipe, so you can make as many or as little as you want. I used 2 medium onions, about a cup of frozen corn and about 1/4 cup of bbq sauce. This made enough for 8 10 inch tortillas worth of quesadillas.
Smokey BBQ Quesadillas
Olive oil for sauteing onions
Sliced sweet onions
Frozen corn kernels
Your favorite bbq sauce
Shredded Gouda cheese
Heat about a tablespoon of olive oil in a skillet and saute onions until soft and browning. Add in corn and saute until corn is thawed and hot. Stir in enough bbq sauce just to lightly coat the onions and corn.
Heat a large, flat skillet over medium-high and spray with cooking spray.
Place a layer of Gouda, a layer of onion mixture and another layer of Gouda on half of each tortilla. Fold in half and place in heated skillet. Flip when brown and brown other side!
Slice in half or in thirds. Serve with sour cream!