Onion Ring Chips Quesadillas (Printable)

Golden tortillas filled with crispy onion rings and melted cheese blend for an irresistible Tex-Mex crunch.

# What You Need:

→ Onion Ring Chips

01 - 1 large onion, sliced into rings
02 - 1 cup all-purpose flour
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 2 large eggs
07 - 1 cup panko breadcrumbs
08 - Vegetable oil, for frying

→ Quesadillas

09 - 4 large flour tortillas
10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded mozzarella cheese
12 - 1/2 cup sour cream, plus extra for serving
13 - 2 tablespoons chopped fresh chives
14 - Salsa or guacamole, for serving

# Steps:

01 - Separate onion slices into individual rings. In three separate bowls, arrange: flour mixed with smoked paprika, garlic powder, and salt; whisked eggs; and panko breadcrumbs.
02 - Dredge each onion ring in flour mixture, dip into beaten eggs, then press into panko breadcrumbs to coat thoroughly. Heat vegetable oil in a deep skillet over medium-high heat. Fry onion rings in batches until golden brown and crispy, approximately 2-3 minutes per batch. Transfer to paper towels to drain excess oil.
03 - Heat a non-stick skillet over medium heat. Place one flour tortilla in the skillet. Sprinkle evenly with one-quarter of the shredded cheddar and mozzarella cheese blend.
04 - Arrange several fried onion ring chips over the cheese layer. Drizzle with 2 tablespoons sour cream and sprinkle with fresh chives if using. Place second tortilla on top to create a sandwich.
05 - Cook quesadilla for 2-3 minutes until bottom tortilla is golden brown and cheese begins to melt. Carefully flip and cook an additional 2 minutes until cheese is completely melted and second side is golden.
06 - Remove quesadilla from skillet and let cool for 1 minute. Cut into 4-6 wedges. Serve immediately with salsa, guacamole, and additional sour cream on the side.

# Expert Advice:

01 -
  • The crunch of the onion rings against the gooey cheese creates the most satisfying texture combination
  • They come together faster than ordering takeout and taste infinitely better
02 -
  • Letting the coated onion rings rest before frying prevents the coating from sliding off in the hot oil
  • Dont overload each quesadilla with too many onion rings or the tortilla will tear when you flip it
03 -
  • Pat the onion rings dry with paper towels before coating them for better adhesion
  • Use a cast iron skillet if you have one, it holds heat beautifully and creates the most even browning

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