Yesterday I saw Melissa’s Apple Bacon Paninis and couldn’t wait to get home and caramelize some onions to make a meatless version.
I love caramelized onions, but often don’t have patience to make them. The incentive of white truffle oil caramelized onions was enough to make me give in. The rosemary smelled amazing while cooking!
I’ve had paninis in the past that paired pears (hehe) with strong, salty cheeses, so I used pear slices instead of apple. No, they are not potatoes.
I raided the fridge for a mix of shredded Gruyère, provolone, and reduced fat smoked gouda (about 1/3 cup of each).
I had a feeling that the bacon was key to the appeal of this dish – enter Morning Star veggie bacon.
I didn’t have any crusty bread at home, so I turned the paninis into quesadillas. I spritzed a bit of the white truffle oil on the outside of the tortilla to help them crisp up.
The first trial (of 3) turned out too watery once the pears heated up, so I pre-grilled them for the remaining 2 quesadillas.
Caramelized onions, bacon, and cheese – can’t go wrong!
I made one “bacon”less for my mother (she doesn’t do the faux-meat thing), and she said it was delicious.
With the 90 calorie tortilla and 30 calorie slice of “bacon”, this dish isn’t too bad nutritionally – even with the amazing three cheeses.
I can’t wait for lunch to have the leftovers. Thanks for the great recipe, Melissa!
What’s your favorite quesadilla filling? I also love my black bean and goat cheese or classic mexican versions.
Happy Friday, foodies!