This dish, which serves 6, can be prepared in 30 minutes and cooked in 10.
5 medium cloves garlic, unpeeled*
1 Tbsp. vegetable or olive oil
1 medium red onion, thinly sliced
1 can diced green chiles, drained (4 ounces)
8 oz. Asiago cheese, thinly sliced**
4 (8") flour tortillas
sour cream (optional)
cilantro sprigs (optional)
Heat a medium heavy skillet over low heat. Add garlic cloves and cook until garlic
skin is dark brown, approximately 15 to 20 minutes. Remove from heat; cool. Peel and
slice garlic. Heat oil in same skillet over medium heat. Sauté onions until slightly
limp, approximately 3 to 4 minutes. Add garlic and chiles. Remove from skillet. Wipe
out skillet with paper towel. Place one tortilla in skillet. Arrange one fourth of
the cheese on half of the tortilla. Top with one fourth of the onion mixture. Fold
remaining half of tortilla over filling. Cook on each side until light brown, approximately
2 to 3 minutes. Remove from skillet and repeat with remaining ingredients. Cut each
quesadilla into thirds. Serve immediately.
*Note: 5 roasted garlic cloves can be substituted for pan roasted garlic. Roasted
garlic in jars is available at many supermarkets.