Wanting to make something different for dinner was on my mind all day. I picked up several of my cook books but I nothing jumped at me or stimulated my taste buds.
As I am on my car on my way to pick up my son, dinner was formulating in my mind and the idea of quesadillas lingered long enough to me grab it and go with it. “I will make a dinner with a Mexican flair” I said to myself.
With that, also came the idea of going grocery shopping, which, as you know, it is not my favorite thing to do, thus having Pete from Personal Gourmet Foods deliver my meat at the house. Not to mention that I never cook Mexican food, I was entering unchartered waters here and not quite feeling at ease.
No, I wanted to see what I could come up without a small detour to the grocery store.
We enjoy fish tacos at a small chain restaurant near our house, so why not try to replicate the flavors that we so much enjoy, and adding my personal twist to it? And I have everything at home.
The below recipe was created by me as I was going along. Caramelized onions was my only option as I am not particularly fond of raw onions I have to admit. All the steps are easy to prepare and take very little time to cook.
The sweetness of the caramelized onions combined with the bitterness of the cabbage, was a good combination.
We devoured our quesadillas and the blend of flavors was quite close to our favorite fish tacos but in a crisp quesadilla shell.
Prawns Quesadillas with Caramelized Onions
Amount Per Serving
Calories 255Calories from Fat 72
% Daily Value*
Saturated Fat 4g25%
Vitamin A 555IU11%
Vitamin C 83.4mg101%
* Percent Daily Values are based on a 2000 calorie diet.
This recipe is made in steps. Start with the onions as they take the longest to cook, 10 minutes.
In a large skillet over medium heat melt the butter until foam appears. Add the onions and cook slowly stirring frequently until obtaining a light golden and translucent onion. Add the sugar, mix well until the sugar is melted. Set aside and keep warm.
In the same skillet of the onion, add the butter and the cabbage. Stir a couple of times and add the lemon juice. Add the water and season with salt and pepper. When the cabbage is wilted and juice all absorbed, remove from the heat and keep warm.
Over medium heat, add the 2 tablespoons butter, the garlic and parsley. Once the butter is melted add the prawns and cook over high heat until all the prawns turn pink. Season with salt and pepper. Reduce the remaining sauce left in the pan. Set aside.
Spread a little butter over one side of the flour quesadilla. In a large cast iron skillet place the flour quesadilla, butter side down and golden for 30 seconds and turn to the other side and do the same. Place one quesadilla on each plate and start layering: Cabbage, caramelized onions, prawns and divides the remaining sauce left from the prawn equally over the 4 plates.