1 large (14 to 16 ounces) Texas SpringSweet
and Texas 1015 SuperSweet onion, thinly sliced
1 tbsp. butter or margarine
6 8-inch flour tortillas
8 ounces shredded Monterey Jack or sharp cheddar cheese
4 ounces feta cheese, crumbled (optional)
Pineapple onion salsa
Sour cream
In a medium skillet, saute onion in butter
until golden brown. Divide evenly among 3 tortillas and top
with shredded cheese and feta cheese, if desired. Top with remaining
3 tortillas. Place on barbecue grill over medium-hot coals or
in large skillet over medium heat; cook until lightly browned
on bottom. Carefully turn and lightly brown other side. Remove
from grill or skillet and cut into wedges. Serve with Pineapple
Onion Salsa and sour cream.
Makes 6 appetizer servings.
Nutritional Analysis Per Serving: 297 calories;
13.1 g protein; 15.9 g fat; 25.4 g carbohydrate; 2.3 g fiber;
29 mg cholesterol; 394 mg sodium