Crispy Buttered Quesadillas with Warm Salsa

Ingredients

1 large yellow onion, finely chopped

6 tablespoons unsalted butter, divided

3 garlic cloves, peeled and crushed

1 large (28-ounce) can crushed tomatoes

14 ounces water (use the tomato can to measure)

1/2 tablespoon Better Than Bouillon (savory onion flavor)

1 packet Goya Sazón seasoning

1/2 tablespoon Goya Adobo all-purpose seasoning

2 teaspoons freshly ground black pepper

1 teaspoon ground cumin, or to taste

3 cups shredded Chihuahua cheese

12–15 small street-style flour tortillas

1. Sauté the onions

In a large skillet, melt 4 tablespoons of butter over medium heat.

Add the finely diced yellow onion and cook slowly for about 15 minutes, stirring occasionally and covering the pan to help soften the onions.

2. Add the garlic

Peel and lightly crush the garlic cloves, then stir them into the onions.

Continue cooking for another 10 minutes, allowing the garlic to become fragrant and tender.

3. Season the mixture

Stir in the Adobo seasoning and Sazon seasoning, then add the black pepper and cumin.

Cook for about 5 minutes, letting the spices bloom and deepen in flavor.

4. Add the bouillon and tomatoes

Mix in the Better Than Bouillon and cook for another 1–2 minutes.

Pour in the crushed tomatoes.

Fill the empty can with water, swirl to collect any remaining tomato, and add this liquid to the pan.

5. Simmer the salsa

Bring the mixture to a gentle simmer, then reduce the heat.

Cover and cook for about 30 minutes, stirring occasionally, until the salsa thickens and the flavors meld.

Keep the salsa warm while preparing the quesadillas.

6. Toast the quesadillas

Working in batches, melt some of the remaining butter in a skillet over medium heat.

Lightly brush both sides of each tortilla with butter and place in the pan.

Cook until the underside turns golden and crisp, then flip and sprinkle cheese over the toasted side.

7. Melt and crisp

Allow the cheese to melt for 1–2 minutes, then fold or flip the tortilla and toast briefly on both sides until crisp and lightly browned.

Transfer to a plate and keep warm in a low oven while you cook the remaining quesadillas.

8. Finish and serve

Serve the warm salsa as is, or blend it with an immersion blender for a smoother texture. You can also strain it if you prefer a thinner consistency.

Serve the crispy buttered quesadillas hot alongside the warm, flavorful salsa and enjoy.