The Miyoko’s Kitchen production manager Kyle Knies (quietly) came up with this recipe while his newborn twins were sleeping. His personal website is “From the Garden Vegan Chef” and you’re also welcome to follow him on Instagram at @itsfromthegarden!
When you are short on time but still crave a snack that is big on flavor, reach for your Miyoko’s Kitchen Smoked Farmhouse and make this deeply satisfying recipe for a quick quesadilla. This gluten-free recipe pairs lightly spiced caramelized onions with our richly flavored Smoked Farmhouse for a quesadilla that is savory, smoky and filled with sharp cheesy flavors. This versatile dish is great whether you just need a mid-afternoon snack or you want to impress your guests with a decadent-tasting vegan appetizer. And from start to finish you can throw this together in less than 10 minutes! Welcome to vegan quesadilla heaven.
Caramelized Onion and Smoked Farmhouse Quesadilla
Makes 4-6 quesadillas
- 1/2 onion, preferably white or red, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne or chili powder (or to taste)
- pinch of Mexican oregano (optional)
- pinch of salt
- 3-4 ounces Miyoko’s Kitchen Smoked Farmhouse (about 1/2 a round)
- 8-12 corn tortillas
Heat skillet or frying pan to medium high heat. Add olive oil and once hot, add sliced onion, cumin, chili powder, oregano and pinch of salt. Stir well to coat with oil. Cook, stirring once a minute or so, until soft and beginning to brown, about 5 minutes. Remove from heat and crumble in 1/2 round of Smoked Farmhouse. Stir well with a spoon until cheese is melted and smooth. It will be a thick mixture. Spread it as thickly or thinly as you desire between two corn tortillas. Heat skillet and cook on both sides until beginning to show brown flecks on tortillas. Garnish with fresh Mexican oregano leaves or cilantro, if desired. Serve immediately with your favorite salsa or guacamole.