A sophisticated quesadilla!
1 tablespoon olive oil
1 medium red onion, thinly sliced
4 green onions, sliced
2 cloves garlic, chopped
1 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
1 tablespoon lime juice
4 large (10-inch) wheat tortillas
2 cups reduced fat shredded cheese: a combination of cheddar, jalapeno, Monterey jack or other spicy cheese
Optional: Salsa, guacamole and sour cream
Preheat oven to 400°F.
Heat oil in skillet over medium heat and sauté onion and garlic until softened, stirring occasionally; usually about 10 minutes.
Stir in cumin and oregano. Remove from heat and stir in lime juice.
Place 2 tortillas on a baking sheet and spread the onion mixture equally on the two. Sprinkle with equal amounts of cheese. Top with remaining tortillas and bake for about 8 minutes until the edges are golden. Let stand 5 minutes and cut each into sixths with a pizza cutter. Garnish with salsa, guacamole and sour cream if desired.