Ingredients:
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Directions:
In a sauté pan, over high heat, heat the olive oil. Add the onions and sauté until caramelized, about 3 to 4 minutes. Add the garlic, parsley, and rice wine vinegar. Sauté for 1 to 2 minutes. Season with salt and pepper.
Spread 3 tablespoons parsnip puree on 1 tortilla, leaving a 1-inch border. Cover the puree with ¼ cup of the vegetables. Sprinkle with 3 tablespoons White Cheddar. Top with 1 tortilla. In a sauté pan, heat 2 tablespoons of olive oil.
When the oil is smoking hot, carefully lay the quesadilla in the oil. Fry on 1 side until golden brown and flip over and finish cooking, about 1 to 2 minutes. Remove and continue frying until all the quesadillas are fried. Additional oil may be need for frying.
Mix together the sour cream and cilantro.
To assemble cut the quesadillas into quarters. Arrange on a plate with the onion marmalade and cilantro sour cream. Garnish with grated Maytag white cheddar and chopped parsley. |
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