Recipe courtesy of Karen Hursh Graber
Makes 8 quesadillas.
4 T. olive oil
2 large cloves garlic, unpeeled
1 white onion, sliced into thin crescents
1 lb. Brussels sprouts, sliced into thin chiffonade
2 guajillo chiles, stemmed, seeded and sliced into thin rounds
Salt to taste
8 soft corn tortillas
1 c. shredded melting cheese, such as Chihuahua, Gouda, etc.
Red table salsa for serving (optional)
In a large sauté pan, heat the olive oil over medium heat. Crush the unpeeled garlic with the flat side of a knife. Let the garlic cook in the oil just to the point of fragrance. Remove and discard garlic.
Add onion to pan. Cook, stirring frequently, until just beginning to wilt. Add the Brussels sprouts and continue cooking until they have reduced in volume and are slightly caramelized.
Add the guajillo chile rings and salt to taste. Continue cooking until the mixture has reduced to two cups. Set aside.
Heat the tortillas and distribute the shredded cheese over one half of each tortilla. Top with the Brussels sprouts mixture and fold the tortilla over the filling.
Heat the quesadillas, turning with a spatula from time to time, until the cheese has melted. Serve with a red table salsa if desired.