Vegetable Quesadilla With Parsnip Puree
Vegetables Purees Quesadillas
Last updated 6/12/2012 12:59:36 AM. Recipe ID 22599. Report a problem with this recipe.
Title: Vegetable quesadilla with parsnip puree
Yield: 4 Servings
2 tb Olive oil
3/4 c Julienne yellow onions
1 ts Minced garlic
1 tb Finely chopped parsley
1 tb Rice wine vinegar
Salt and pepper
For the quesadilla:
1/2 c Parsnip puree
1 c Assorted julienne grilled
Vegetables (red onions,
Squash, tomatoes, etc.)
1/2 c Grated Maytag White Cheddar
8 Flour tortillas
3 tb Grated Maytag White Cheddar
1/4 c Cilantro sour cream
For Onion Marmalade: In a saute pan, over high heat, heat the olive
oil. Add the onions and saute until caramelized, about 3-4 minutes.
Add the garlic, parsley, and rice wine vinegar. Saute for 1-2
minutes. Season with salt and pepper. For Vegetable Quesadilla:
Spread 3 tablespoons parsnip puree on one tortilla, leaving a 1 inch
border. Cover the puree with 1/4 cup of the vegetables. Sprinkle with
3 tablespoons White Cheddar Cheese. Top with one tortilla. In a saute
pan, heat 2 tablespoons of olive oil. When smoking hot, carefully lay
the quesadilla in the oil. Fry on one side until golden brown and
flip over and finish cooking, about 1-2 minutes. Remove and continue
frying until all the quesadillas are fried. Additional oil may be
need for frying. To assemble cut the quesadillas into fourths.
Arrange on a plate with the onion marmalade and cilantro sour cream.
Garnish with grated Maytag White Cheddar and chopped parsley.
Yield: 4 appetizer servings
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