2 Vidalia onions – sliced thin
Extra virgin olive oil
Coarse salt and freshly ground black pepper to taste
1 ½ cups Pepper Jack cheese – grated
16 (6-inch) flour tortillas
½ cup goat cheese
1 cup cilantro leaves
½ cup sour cream

Smoked Tomato Relish (see recipe)

Sauté the onions in a small amount of olive oil until soft and translucent, about 6 minutes. Season with salt and pepper



For each quesadilla, sprinkle 3 tablespoons of the Jack cheese on a flour tortilla. Crumble 1 tablespoon of the goat cheese over the Jack cheese. Spoon 2 tablespoons of the sautéed onions on top and lay 7 sprigs of cilantro over the onion. Cover with a second tortilla and press down.



Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Cook each quesadilla for approximately 2 minutes on each side, or until lightly browned and all the cheese is melted. Add more oil as needed to cook all 8 quesadillas.



If you prefer to grill the quesadillas, you may do so on your gas or charcoal grill, being careful to turn them carefully when grilling.



Top each quesadilla with 1 tablespoon of sour cream and 4 tablespoons of the Smoked Tomato Relish. Serve immediately.