Reporting Crystal Grobe
Spring onions are simple yet essential items in summer meal preparation and are readily available at farmers markets in the Twin Cities. I first spotted them at the Mill City Farmers Market a couple weeks ago and was eager to buy a bunch to use in a fiery hot stir-fry for dinner.
I had a few onions left over; perfect for a quesadilla lunch the next day. Spring onions (also known as green onions or scallions) are my favorite addition to quesadillas as they add crunch and color when used raw. Try my recipe below or create a make-your-own quesadilla bar for your next dinner party using sliced spinach or arugula, avocado, pea shoots, black beans, and whatever else you can find at the market.
Spring Onion Quesadillas
4 tsp olive oil
4 tbsp butter
8 (6-inch) flour tortillas
2 cups Monterey jack cheese
1 bell pepper (any color), chopped
8 oz. sliced mushrooms
4 spring onions, thinly sliced
Heat a skillet over medium heat and add one teaspoon of olive oil. Sauté peppers and mushrooms until tender. Transfer to a plate and set aside. Wipe the pan clean.
Butter (or use cooking spray) one side of each tortilla. Add a tortilla (buttered side down), 1/4 cup Monterey jack cheese, 1/4 of the cooked peppers and mushrooms, one sliced spring onion and top with another buttered tortilla. Cook until browned on each side and cheese is melted. Remove from heat and let cool one minute before slicing into wedges. Repeat with remaining tortillas and serve with salsa, sour cream and/or guacamole.
Note: Quesadillas can also be made on a griddle or on a sheet pan in the oven, which is ideal for larger quantities.