So Gooooouda!

Whoo-wee baby, dinner was so darn tasty last night. I mean, seriously good. And simple- I love it!

I have a variety of odds and ends left over from the Halloween party last weekend. I hate letting things go to waste, so this week I've been trying to plan meals around what's poking around the ol' fridge.

Things to be used up last night: very ripe avocados, smoked Gouda cheese
Things to be made: Avocado & Corn Salsa, Quesadillas with Gouda & Caramelized Onions

Wow- so tasty. They paired really well together too... the cool salsa meshed well with the rich quesadillas, though I admit, I pretty much chowed my 2 quesadillas without much regard for the salsa. It was a side thought as I mowed through the good stuff.


Quesadillas with Smoked Gouda & Caramelized Onions
From Epicurious.com

• 1 Large White Onion, chopped into thin slices
  
• 1/2 Tbsp. Balsamic Vinegar
  
• 1/2 Tbsp. Olive Oil
  
• 1 tsp. Brown Sugar
  
• 1 C. Finely Grated Smoked Gouda Cheese
  
• 1/2 C. Finely Grated Sharp Cheddar Cheese
  
• 1/4 Lb. Thick Sliced Prosciutto, chopped into .25-.5" squares
  
• 4 Large Tortillas

1. In a small saute pan on medium-high heat, heat the vinegar and oil.
   
2. Add in the onions and saute for a minute or two. Reduce heat to medium.
   
3. Stir in the brown sugar to coat onions as best as possible. Continue cooking and stirring occasionally for about 20 minutes to caramelize. Finish cooking onions before prepping the quesadillas.
   
4. In a large skillet, place a tortilla in the pan and heat over medium to medium-high. Place a quarter of the shredded cheeses (reserve a pinch of the quarter of cheese), then prosciutto, and then caramelized onions to one side.
   
5. Sprinkle remaining pinch of the quarter of cheese on top of the other fillings. Heat tortilla for about 30 seconds and then fold uncovered side.
   
6. Heat quesadilla through so cheese melts. Flip if you don't think it will fall apart. Serve hot or warm.

Corn & Avocado Salsa

• 2 Avocados, cubed
  
• 1/2 C. Frozen Corn Kernels, defrosted, but not hot
  
• 1 Can of Mexican Seasoned Diced Tomatoes
  
• 1 Small Can of Sliced Black Olives

1. Mix together all ingredients and let sit for a few minutes for flavors to blend. Serve as a complete side or as a topping.