By Christie Pollard
At a recent wine and cheese pairing event I tasted an Aged Dutch Gouda from Lancaster, Ontario with several wines and the best match was with Liberty School Cabernet Sauvignon from Paso Robles, California. The nutty, caramel flavours in the cheese wonderfully compliment the juicy, ripe fruit flavours in the wine. This easy quesadilla appetizer recipe was inspired by the match.
Aged Gouda and Caramelized Onion Quesadillas with Bacon and Roasted Red Pepper Recipe
Serves 8
Ingredients:
3 tbsp butter
1 tbsp olive oil
2 large Spanish onion, peeled and thinly sliced
1 tbsp brown sugar
½ tsp balsamic vinegar
6 10-inch flour tortillas
2 cups grated Aged Gouda
12 slices of bacon, cut into 1-inch pieces and fried until crisp
½ cup jarred roasted red pepper strips, drained well
2 cups baby spinach
3 tbsp butter melted
Instructions:
In a large skillet over medium heat, melt the 3 tbsp butter with 1 tbsp olive oil. Add the sliced onion, brown sugar and vinegar and sauté until the onion is golden brown, stirring frequently, about 20 to 25 minutes. Remove from heat and allow to cool.
Preheat oven to 350 F.
Sprinkle the grated Gouda over half of each of the tortillas (think of the tortilla like a clock and sprinkle cheese from 12 to 6). Over the cheese, evenly distribute a layer of crisp bacon, followed by roasted red pepper strips, a layer of the cooled caramelized onions, a few baby spinach leaves and a final sprinkle of grated Gouda. Fold the other half of the tortilla over the filling and gently press together.
Using a pastry brush, sparingly brush some melted butter on the top of the folded stuffed tortilla. Brush a large skillet with some of the melted butter and place over medium high heat. In batches, cook the quesadillas until the tortillas just start to toast and transfer to a baking sheet. Repeat with remaining stuffed tortillas, brushing with melted butter between batches.
Place the baking sheet in the oven to warm the quesadillas through and melt the cheese, about 5 minutes.
To serve, cut the quesadillas into 4 triangles. Arrange on a platter with sour cream and smoked chipotle salsa for dipping.
Recipe created by: Christie Pollard for the Trialto Wine Group
