Camembert Caramelized Onion Quesadilla With Apple Chutney Recipes

CAMEMBERT AND APPLE CHUTNEY CRISP

Steps:

• Preheat the oven to 425 degrees. In a medium bowl, combine the apple, shallots, raisins, vinegar, brown sugar, ginger, and red pepper flakes. Let sit for 10 minutes.
• To assemble: Heat the mountain bread, one at a time, directly over a gas flame or grill, or in a hot skillet, turning frequently, just until pliable, about 5 to 15 seconds each. Scatter 3 pieces of cheese in the center of a round of mountain bread. Top with a quarter of the apple chutney. Fold in the two sides and roll. Complete the wraps with the remaining ingredients. Or, if you prefer, prepare them all at once, assembly-line style.
• To cook: Lightly oil a baking sheet and heat in the oven for 5 minutes. Carefully add the wraps, seam side down, and bake until crisp on one side, then turn and bake until the second side is crisp, about 10 minutes total. Remove from the oven and allow to sit for 5 minutes. Serve hot or warm, cut in half on the bias with a serrated knife.

CARAMELIZED ONION QUESADILLAS

Steps:

• Caramelized Onions: heat the olive oil in a large skillet and add the onion. Cook for 10 minutes or until tender. Add the vinegar and sugar. Cook for 3 minutes or until sugar is dissolved and the mixture is light brown. Remove from the heat.
• Place 3 tortillas on a baking sheet. Cover each tortilla with fontina cheese, caramelized onion and goat cheese. Top each with a second tortilla. Brush the tops with olive oil.
• Bake at 350°F for 8-10 minutes or until the tops are golden brown and the cheese is melted. Repeat until all ingredients are used.
• Cut each quesadilla into 4 wedges.
• Serve hot.

CARAMELIZED ONION AND JALAPENO QUESADILLAS

Steps:

• Melt butter in a large skillet over medium-low heat; cook and stir onion until softened and lightly browned, about 10 minutes. Add jalapeno peppers to onion; cook and stir until onion is browned, about 10 minutes more. Transfer onion mixture to a plate.
• Heat about 1 tablespoon olive oil in the same skillet and add 1 tortilla. Top tortilla with 1/4 cup Mexican cheese blend, 1/2 of the onion mixture, and 1/4 cup Mexican cheese blend, respectively; top with 1 tortilla. Cook quesadilla until browned and cheese is melted, 1 to 2 minutes per side. Repeat with remaining oil, tortillas, cheese, and onion mixture.

CARAMELIZED ONION AND APPLE CHUTNEY

Steps:

• Chop the onions as fine as you like and cook them in a little oil until they're soft. Add them, along with everything else, to your big, nonreactive, heavy-bottomed cooking pot. Bring the mixture to a boil and then down to a simmer. Continue to simmer until the onions are translucent and the liquid has nearly evaporated. This may take as long as two hours.
• I learned a neat trick for determining whether your chutney is done. It comes from Thane Prince's, Jellies, Jams & Chutneys. (I seem to be fully on-board with the Brits for this recipe.) Drag a wooden spoon through the mixture, across the bottom of the pan. If it leaves a clear path, with only a little liquid running back, you're all set.
• When jarring this recipe, you'll notice lots and lots of air bubbles. I worked around the sides with my little spatula to release them. I allowed 1/2 inch of head space and processed 15 minutes. Yielded six half-pints.