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Parchment paper or foil (optional for easy cleanup)

This easy-to-make, flavorful quesadilla combines goat cheese, colby jack, and sautéed red onions for a vegetarian treat that will leave your taste buds dancing. It’s perfect for a quick meal or as part of a larger spread!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course, Snack
Cuisine: Mexican, Vegetarian
Calories: 400
Ingredients Equipment Method

Ingredients
  

  • Red onion 1 thinly sliced: Adds Sweet caramelized savory flavor
  • Olive oil 2–3 tablespoons total: For sautéing onions and lightly crisping tortillas
  • Fresh ground pepper to taste: Provides Mild warm spice
  • Flour tortillas 6 pieces: Creates Soft crispy outer layers
  • Colby-Jack cheese 3/4 cup grated: Gives Melty creamy richness
  • Goat cheese 1/4 cup crumbled: Adds Tangy smooth depth
  • Sour cream 1/4 cup: Offers Cool creamy topping
  • Salsa for garnish: Brings Bright fresh acidity

Equipment

  • Large Skillet
  • Spatula
  • Knife and cutting board
  • Mixing bowl
  • Serving plate

Method
 

  1. Heat a tablespoon of olive oil in a skillet over medium heat.
  2. Add thinly sliced red onion to the pan.
  3. Cook over medium-low heat for 12–15 minutes until onions turn golden and sweet.
  4. Season onions toward the end of cooking with fresh ground pepper for fresher flavor.
  5. Remove onions from skillet and set aside.
  6. Lightly coat the skillet or brush tortillas with a thin layer of oil before toasting.
  7. Sprinkle grated Colby-Jack cheese evenly over tortilla.
  8. Add a layer of caramelized onions on top.
  9. Scatter crumbled goat cheese over the filling.
  10. Cover with another tortilla and press gently.
  11. Cook until bottom is golden, then flip and toast other side.
  12. Slice quesadilla and serve warm with sour cream and salsa.