Caramelized Onion & Roasted Potato Quesadilla With Smoky Sou

• 8 medium flour tortillas
• 3/4 cup red onion, cut in half and thinly sliced
• 1/4 lb monterey jack cheese, grated
• 8 -10 small red potatoes, washed
• 6 tablespoons olive oil
• 1 garlic clove
• 1 tablespoon rice wine vinegar
• 2 teaspoons thyme, leaves removed from stems
• salt
• pepper
• Sour Cream Sauce
• 1/4 cup sour cream
• 1 tablespoon cilantro, fresh chopped
• 2 teaspoons adobo sauce, from canned chipotles in adobo sauce
• honey, just a drop
• salt
• pepper

1. Toss Potatoes in 1 TBS Olive Oil and Thyme. Season with some salt and pepper. Roast in a 375 degree oven for about 30-40 minutes, or until potatoes are tender. Remove from oven and slice into flat pieces when cooled.
2. In a large saute pan, heat 1 TBS oil over medium heat-high heat. Add onions and season with salt and pepper. Cook until they caramelize, about 8-10 minutes, stirring often. Add the garlic and vinegar. Cook for about 1 more minute. Remove from heat.
3. Mix together the sour cream sauce ingredients.
4. Make 4 Quesadillas by layering the cheese, onions, and potatoes on 4 tortillas. Top with the remaining 4 tortillas. Press.
5. Heat remaining 1 TBS oil in a non-stick skillet to medium high. Carefully cook each quesadilla for about 1-2 minutes on each side. You will know it is done when the cheese is oozing out and the tortilla is browned and crisp on the outside. Repeat the process, 1 TBS of oil per quesadilla.
6. Serve with the sour cream sauce.

flour tortillas, red onion, cheese, red potatoes, olive oil, garlic, rice wine vinegar, thyme, salt, pepper, sour cream sauce, sour cream, cilantro, adobo sauce, honey, salt, pepper

Taken from www.food.com/recipe/caramelized-onion-roasted-potato-quesadilla-with-smoky-sou-395960 (may not work)