5 medium cloves garlic, unpeeled
1 Tbs. vegetable or olive oil
1 medium red onion, thinly sliced
1 can diced green chiles, drained (4 ounces)
8 oz. Asiago cheese, thinly sliced
4 (8") flour tortillas
sour cream (optional)
cilantro sprigs (optional)
Heat a medium heavy skillet over low heat. Add garlic cloves and cook until
garlic skin is dark brown, approximately 15 to 20 minutes. Remove from heat;
Peel and slice garlic. Heat oil in same skillet over medium heat. Sauté onions
until slightly limp, approximately 3 to 4 minutes. Add garlic and chiles. Remove
from skillet. Wipe out skillet with paper towel. Place one tortilla in skillet.
Arrange one fourth of the cheese on half of the tortilla. Top with one fourth of
the onion mixture.
Fold remaining half of tortilla over filling. Cook on each side until light
brown, approximately 2 to 3 minutes. Remove from skillet and repeat with
remaining ingredients. Cut each quesadilla into thirds. Serve immediately.