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Vegetable Quesadilla With Parsnip Puree, Caramelized Onion Marmalade, Cilantro Sour Cream

  • Yield: 4 appetizer servings


  • Onion Marmalade:
  • 2 tablespoons olive oil
  • 3/4 cup julienned yellow onions
  • 1 teaspoon minced garlic
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon rice wine vinegar
  • Salt and pepper
  • For the quesadilla:
  • 1/2 cup parsnip puree
  • 1 cup assorted julienne grilled vegetables (red onions, peppers, yellow squash, tomatoes, etc.)
  • 1/2 cup Grated Maytag White Cheddar Cheese
  • 8 flour tortillas
  • Garnish:
  • 3 tablespoons grated Maytag White Cheddar Cheese
  • 1/4 cup cilantro sour cream


  • For Onion Marmalade:
  • In a saute pan, over high heat, heat the olive oil. Add the onions and saute until caramelized, about 3 to 4 minutes. Add the garlic, parsley, and rice wine vinegar. Saute for 1 to 2 minutes. Season with salt and pepper.
  • For Vegetable Quesadilla:
  • Spread 3 tablespoons parsnip puree on one tortilla, leaving a 1-inch border. Cover the puree with 1/4 cup of the vegetables. Sprinkle with 3 tablespoons White Cheddar Cheese. Top with one tortilla. In a saute pan, heat 2 tablespoons of olive oil. When smoking hot, carefully lay the quesadilla in the oil. Fry on one side until golden brown and flip over and finish cooking, about 1 to 2 minutes. Remove and continue frying until all the quesadillas are fried. Additional oil may be need for frying.
  • To assemble cut the quesadillas into fourths. Arrange on a plate with the onion marmalade and cilantro sour cream. Garnish with grated Maytag White Cheddar and chopped parsley.