SWEET-ONION GRILLED QUESADILLAS


INGREDIENTS:
1 medium-large Vidalia sweet onion
olive oil for brushing onion and tortillas
four 6- to 7-inch flour tortillas
3/4 cup grated Monterey Jack cheese (about 3 ounces)
1/4 cup packed fresh coriander sprigs, washed, dried
   and chopped coarse.

DIRECTIONS:
Prepare grill. Cut onion crosswise into 1/4-inch-thick
slices and arrange slices on a tray, keeping them intact.
Brush both sides of slices lightly with oil and season
with salt and pepper. Grill onion on a lightly oiled
rack set 5 to 6 inches over glowing coals 4 minutes on
each side, or until lightly charred and softened. Transfer
onion as grilled to a bowl, separating rings. Brush 2
tortillas lightly with oil on one side and put, oiled
side down, on a platter. Divide onion, Monterey Jack,
and coriander between tortillas and cover with remaining
2 tortillas. Brush tops of quesadillas lightly with oil.
With a metal spatula transfer quesadillas to a rack set
5 to 6 inches over glowing coals and grill until undersides
are golden brown, about 1 minute. Sandwiching each
quesadillas between 2 metal spatulas, flip quesadillas
over and grill until undersides are golden brown, about
1 minute. Transfer quesadillas to a cutting board and cut
into wedges. Serves 2 as a light  luncheon main coarse or
side dish.

Yield: 2 generous srvings

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