Ancho Chile Onion Ring Quesadilla

I think it has become apparent that I’m not one for following Michelle Obama’s healthy eating campaign. Considering that my recent creations have included nacho-stuffed potato skins and mac ‘n’ cheese in a grilled cheese, some might argue I’m actually a secret Palin operative. I’m not, I promise you. I just like to fry things.

My better half is a meat and potatoes kinda guy — no greens, no fruit and no vegetables. So once in a while I like to try cooking something that I know he’ll enjoy. In this case I combined his love of Mexican food with our combined love of fried food. I present to you the Ancho Chile Onion Ring Quesadilla.

Beat 1 egg with 2 cups of buttermilk. Find the largest yellow onion you can and slice it about 1/2-1″ thick and soak in the buttermilk mixture for at least 20 minutes. Mix 2 cups of flour with 2 tbs of ancho chile powder or other Mexican spice you have handy — feel free to increase the amount too. Dredge each of the onions in the flour, return to the buttermilk and repeat. Leave to set on a wire rack until you have completed them all. Deep fry in vegetable oil at 350 f for 5 minutes or until golden brown, set on paper towels.

Place a tortilla of your choosing on a heavy pan set to medium heat. Once warm, sprinkle a layer of grated cheddar or other melting cheese on top. As soon as it begins to melt place an onion ring on top, fill the center of the ring with cheese and cover it with more cheese. Once the middle starts to melt place a second tortilla on top and flip. Continue cooking for a further 2 minutes or until cheese has melted.

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