Meatless Steakhouse Quesadillas

• 1 Tablespoon Butter
• 2 Tablespoons Olive Oil
• 1 pound Yellow Or Sweet Onions; Peeled, Halved, Very Thinly Sliced
• 1/2 teaspoons Kosher Salt
• 10 ounces, weight White Button Or Cremini Mushrooms, Sliced Thin
• 2 Tablespoons Vegetable Oil
• 8 whole Small Corn Tortillas
• 3- 1/2 cups Grated Pepper Jack Cheese
• 1 whole Medium Red Bell Pepper; Quartered Top To Bottom, Seeded, Thinly Sliced
• Black Pepper To Taste
• 1/2 cups Sauce Or Salsa Of Choice, For Dipping (see Link To Blog Post For Tangy Avocado Dip Recipe)

1. Note: The prep time includes over an hour for properly caramelizing onions, which can be done up to several weeks in advance.
2. Freeze caramelized onions until ready to thaw and use.
3. To caramelize the onions, heat butter and half of the olive oil over medium high in a large skillet until butter melts.
4. Add sliced onions, sprinkle with half of the salt, and stir constantly for 15 minutes.
5. Reduce heat to medium low and stir every 5 to 10 minutes until onions caramelize, which will take anywhere from 60 to 90 minutes, depending on the heat used.
6. Onions may not darken, but theyre ready when they have a jam-like consistency and taste quite sweet.
7. Store in the refrigerator or freezer if not using immediately.
8. Wipe out the skillet and heat remaining half of the olive oil over medium.
9. When shimmering, add sliced mushrooms.
10. Stir infrequently as they cook and eventually release their liquid, which will evaporate.
11. This will take about 10 minutes total.
12. Sprinkle lightly with salt and set aside.
13. For each quesadilla, heat 1 1/2 teaspoons vegetable oil over medium high in a non-stick skillet thats large enough to hold 1 tortilla.
14. Lay a tortilla in the oil, and cook on one side only, about 45 seconds.
15. Remove it from the skillet and place oiled side down on 2 layers of paper towels.
16. Repeat with a second tortilla.
17. Fry remaining tortillas the same way, two at a time, in additional oil.
18. Carefully wipe out the skillet with a paper towel, leaving just a trace of oil.
19. With the quesadilla ingredients accessible, place one tortilla, oil side down, in the skillet, and turn heat to medium.
20. Layer a small handful of cheese (1/3 to 1/2 cup), followed by a fourth of the caramelized onions, mushrooms, and red pepper.
21. Sprinkle with black pepper, top with more cheese, and lay second tortilla on top, oiled side up.
22. Weigh down the quesadilla with a small, heavy pan, or using the back of your spatula, and cook about 2 minutes (it will be sizzling gently).
23. To flip, pick up quesadilla on a large spatula, and use all your courage to give it a brave toss so it lands on the other side.
24. Cook another 2 minutes, until the second side is crisped.
25. Then remove it from the skillet and repeat the process to make the remaining quesadillas.
26. Hold finished quesadillas in a warm oven until serving.
27. Cool slightly before cutting each into quarters and serving with salsa or dipping sauce of choice.

butter, olive oil, onions, kosher salt, weight white button, vegetable oil, corn tortillas, pepper, red bell pepper, black pepper, salsa

Taken from tastykitchen.com/recipes/special-dietary-needs/meatless-e2809csteakhousee2809d-quesadillas/ (may not work)