Oklahoma Fried Onion Green Chile Quesadillas

Introduction

These Oklahoma-style Fried Onion and Green Chile Quesadillas are grilled to golden perfection over the Arteflame’s griddle cooktop. The sweet, caramelized onions combined with roasted green chiles and melty cheese create a bold, zesty flavor profile in every bite. Using just the Arteflame grill, this recipe is a one-surface sensation — no pans, no oven, just pure grilled deliciousness.

Ingredients

• 2 large yellow onions, thinly sliced
• 2 tablespoons butter
• 4 large flour tortillas
• 1 cup roasted green chiles, chopped (mild or hot)
• 2 cups shredded Monterey Jack cheese
• Salt, to taste
• Fresh ground black pepper, to taste
• Butter, for grilling tortillas

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil on 3 paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack small pieces of firewood over the napkins.
4. Light the napkins and let the grill heat up for about 20 minutes until the flat top cooktop is sizzling hot.

Step 2: Caramelize the Onions

1. Add 2 tablespoons of butter near the center of the flat cooktop griddle.
2. Place the sliced onions on top of the melting butter.
3. Cook, stirring occasionally, for about 15 minutes until the onions are golden and caramelized. Move them to a cooler zone as needed.
4. Add salt and pepper to taste.

Step 3: Warm and Roast the Chiles

1. Place the chopped green chiles on the cooktop near the center heat zone.
2. Let them sizzle for 3-5 minutes, stirring occasionally to bring out their natural flavors.

Step 4: Assemble the Quesadillas

1. Butter one side of each tortilla using softened butter.
2. Lay one tortilla, buttered side down, on the hotter section of the flat top.
3. Sprinkle with ¼ of the shredded Monterey Jack cheese.
4. Add a generous spoon of caramelized onions and roasted green chiles.
5. Add more cheese on top for extra meltiness.
6. Top with another tortilla, buttered side up.

Step 5: Grill and Crisp

1. Use a flat spatula to gently press down the quesadilla.
2. Grill for 2-3 minutes per side, or until golden brown and crisp.
3. Flip carefully and finish grilling the second side until cheese is fully melted.
4. Repeat for remaining quesadillas.

Step 6: Slice and Serve

1. Remove the quesadillas from the grill and let rest for 1 minute.
2. Slice into quarters or sixths and serve hot.

Tips

• Use the hotter center zones for caramelizing onions and crisping tortillas faster.
• Keep the quesadillas warm on the cooler outer edge of the cooktop while you finish the rest.
• Use butter over olive oil for a richer, golden flavor profile.
• Don’t overload the tortillas — too many fillings will make them hard to flip.
• The Arteflame’s no-lid design delivers perfect griddle-level heat without charring.

Variations

1. Smoky Bacon Quesadillas: Add grilled, chopped bacon strips to the filling for extra smokiness and crunch.
2. Spicy Jalapeño Quesadillas: Swap green chiles for fresh grilled jalapeños for a spicy kick.
3. Southwest Chicken Quesadillas: Add shredded grilled chicken breast with taco seasoning to the cheese mix.
4. BBQ Onion Quesadillas: Mix caramelized onions with a splash of BBQ sauce and sharp cheddar instead of Monterey Jack.
5. Mushroom Melt Quesadillas: Add grilled mushrooms sautéed in butter along with the onions to add earthy depth.

Conclusion

This Oklahoma Fried Onion and Green Chile Quesadillas recipe brings out the full potential of the Arteflame grill — from sizzling caramelization to toast-perfect quesadillas all on one surface. Grilling has never been easier or more flavorful.

Best pairings

• Grilled corn with lime butter
• Homemade guacamole or avocado salsa
• Charred tomato salsa
• Mexican beer or chilled margarita
• Refried black beans with cotija cheese