Oaxaca Cheese Quesadillas

For the quesadillas:

1. Set the oven to broil. Line a cookie sheet with foil.
2. Roughly chop onion and jalapeño, mash garlic cloves and spread on the cookie sheet. Roast until vegetables are lightly charred and partially cooked.
3. Remove cilantro leaves and combine in a food processor with roasted vegetables; pulse together. Season with salt and pepper.
4. With the food processor running, slowly add oil until pesto reaches a sauce consistency.
5. Spread an ounce of cheese and about 2 teaspoons of cilantro pesto between 2 corn tortillas.
6. In a hot, dry sauté pan or on a griddle, toast both sides of the quesadillas until cheese barely melts.
7. Slice into quarters and serve warm with Hot Pickled Onions.

Tips + Tricks:

• Try brushing leftover pesto onto corn on the cob, toss it with shredded pork, or spoon it over grilled steak.
• You may use a little nonstick spray to toast the quesadillas but too much will be soaked up by the tortillas and keep them from crisping.

For the hot pickled onions:

1. Carefully remove outer layer of onion and cut into ½-inch slices; separate into rings.
2. In a medium saucepan, bring all remaining ingredients to a boil; stir frequently until salt and sugar dissolve./li>
3. Boil 2 minutes and remove from heat. Add onion rings and steep until completely cool.
4. Store in an airtight container up to 2 weeks in the refrigerator.