Quesadilla with Caramelized Onions, Quince Preserves, and Cheddar with Horseradish

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Recipe ideas come from so many places. This one began after I tasted a cheddar cheese that was infused with horseradish. Cabot makes it, and it’s amazing! The combination of sweet, caramelized onions, with a little kick of heat from chipotle powder and with the sweet-tartness from the quince preserves, is terrific paired with the cheese. Everyone at my house loves it. If you don’t have a horseradish cheddar cheese, you can spread the tortilla with a layer of horseradish mustard and use a plain sharp cheddar cheese. It’s delicious either way.


  • 1 tablespoon extra-virgin olive oil
  • 2 medium organic onions, cut into thin rings, separated
  • 2 cloves organic garlic, sliced
  • Sea salt
  • ¼ teaspoon chipotle powder
  • ½ teaspoon ancho chile powder
  • ¼ cup quince preserves
  • 2 12-inch wheat tortillas
  • 4 ounces cheddar with horseradish, shredded, about 1 cup
  • low-fat organic sour cream


  1. Heat the oil in a large skillet over medium heat. Add the onions and garlic. Sprinkle with a little sea salt and the chipotle and ancho chile powders. Stir to coat with the oil. Cook for about 15 minutes, stirring occasionally, until softened and golden. Taste for seasoning. Remove from heat. Using the back of a spoon, spread the quince preserves evenly on one side of each tortilla. Using tongs, arrange half the onions evenly over half the preserves on each tortilla. Sprinkle half the cheese over the onions on each tortilla. Fold the tortilla over onto the filling, pressing the edges together gently to encase the filling.
  2. Heat a large, heavy skillet over medium heat. Wearing oven mitts, lift the hot skillet away from the heat and carefully spray it with olive oil spray. Return the skillet to the heat. Arrange the filled tortillas in a single layer on the heated, sprayed skillet. Cook over medium heat for about 8 minutes, or until the underside is golden brown when you lift one end with a metal spatula. Carefully turn the tortillas and cook the other side for about 3-4 minutes until the underside until golden brown. Transfer to a platter and cut each quesadilla into four triangles. Serve with low-fat sour cream.