Cuisinart FP-14 - Manual (Page 64)

APPETIZERS
29
Makes 32 servings
Approximate pr eparation time: 1 hour
Insert the slicing disc, adjusted to 2 mm, into the large
work bowl of the Cuisinart
®
Food Processor , and slice
the onions. Place a large skillet over medium-low heat
and add the butter. Once the butter is melted, add the
onions with salt and pepper to the skillet and cook over
low heat for about 1 hour, until onions ar e completely
soft and caramel in color.
While onions are caramelizing, r eplace the slicing disc
with the reversible shr edding disc on the medium
shredding side and pr ocess the Gruyère.
Grill or pan-roast the steaks until rar e to medium-rare
(steaks will continue to cook in the quesadillas). Allow
steaks to cool and then thinly slice.
T o assemble: evenly place ¼ cup of onions on a tortilla
and top with 4 to 5 slices of steak, ¹∕³ cup of shr edded
cheese and then top with another tortilla. Repeat with
remaining ingr edients.
Preheat the Cuisinart
®
Griddler
®
, fitted with the griddle
plates in the closed position, to 375°F . Brush the top
and bottom tortillas lightly with oil and grill until the
cheese is melted and the tortillas are golden and crisp,
about 3 minutes.
Quesadillas can also be prepar ed in a 375°F oven,
baked on parchment lined baking trays.
T o serve: Cut quesadillas into quarters and serve with
guacamole and sour cream.
Note: The flavor of the caramelized onions is well-worth
the time it takes to prepar e them.
Nutritional information per ¼ quesadilla:
Calories 166 (44% from fat) | carb. 15g | pro. 8g | fat 8g |
sat. fat 4g | chol. 28mg | sod. 208 mg | calc. 112mg | fiber 0g
Enjoy these grown-up quesadillas at your next cocktail party . Serve with
salsa, guacamole and sour cream for dipping.
CARAMELIZED ONION, STEAK
AND GRUYÈRE QUESADILLAS
3
POUNDS YELLOW ONIONS
½ CUP (1 STICK ) UNSALTED
BUTTER
¼ TEASPOON KOSHER SALT
¼
TEASPOON FRESHLY GROUND
BLACK PEPPER
8
OUNCES
G
RUYÈRE CHEESE
1½
POUNDS SIRLOIN STEAK
16 8 -
INCH FLOUR TORTILLAS