Bbq Onion and Smoked Gouda Quesadillas with Pea Shoot Mini Salad

Name: Bbq Onion and Smoked Gouda Quesadillas with Pea Shoot Mini Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 tablespoons olive oil, divided; 1 pound onions, peeled, halved, thinly sliced; ⅓ cup purchased barbecue sauce; 2 tablespoons water; 8 pieces 8-inch-diameter flour tortillas; 8 ounces coarsely grated smoked Gouda cheese; ⅓ cup chopped fresh cilantro; 2 ounces pea shoots or pea sprouts; 1 teaspoon hot pepper sauce

Savory quesadillas filled with caramelized onions in BBQ sauce and melted smoked Gouda cheese, served with a fresh pea shoot salad. A perfect blend of smoky, sweet and fresh flavors.

4 servings

33 min

Published October 4, 2025

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Ingredients

•6 tablespoons olive oil, divided
•1 pound onions, peeled, halved, thinly sliced
•⅓ cup purchased barbecue sauce
•2 tablespoons water
•8 pieces 8-inch-diameter flour tortillas
•8 ounces coarsely grated smoked Gouda cheese
•⅓ cup chopped fresh cilantro
•2 ounces pea shoots or pea sprouts
•1 teaspoon hot pepper sauce

Cooking Instructions

1.
Preheat oven to 300°F. Heat 3 tablespoons oil in large nonstick skillet over high heat. Add onions and sauté until almost soft, about 5 minutes. Add barbecue sauce and 2 tablespoons water. Stir until onions are evenly coated, about 2 minutes.
7 min
2.
Place 4 tortillas on work surface. Sprinkle 1/4 of cheese, then 1/4 of cilantro and 1/4 of onions on each tortilla. Top each with second tortilla and press to adhere.
5 min
3.
Brush skillet with 1 teaspoon oil; heat over medium-high heat. Add 1 quesadilla; cook until cheese is melted, about 2 minutes per side. Place on baking sheet in oven. Repeat with remaining quesadillas.
16 min
4.
Cut each quesadilla into quarters; arrange 4 quarters on each plate. Toss pea shoots in medium bowl with 5 teaspoons oil, hot sauce, and pinch of salt. Serve salad with quesadillas.
5 min