I love my Blake Makes readers. I love them even more when they send free food!
McQuade’s Celtic Chutneys sent me a few jars of their delicious chutney a couple of weeks ago, and I’m just getting to posting the amazing meals we made.
With their Elgin Habanero chutney, we made these caramelized onion quesadillas.
I thinly slice 2 onions and cook them over medium-low heat in a little olive oil and butter for about 45 minutes.
When they’re coffee-colored, they’re done.
Spread the onions on a tortilla, and dollop hunks of Camembert. Place another quesadilla on top and cook until golden and crusty.
We garnished with the chutney. To be honest, I was a little hesitant to eat it because it was Habanero and I didn’t want it to blow my head off. It was spicy at all. It was this really nice mix of sweet and savory. To me, there was a faint mini-gherkin quality about it.
It went very well with this meal.
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I love this chutney – thanks for the great idea!!!!!
wow…yum…this would be perfect for tomorrow’s brunch!
Did you make it? How did it turn out? We want to know! We made these again last week, and again they were amazing! bk