A Fun And Flavorful Fusion Of A Classic Quesadilla And A Blooming Onion, With Crispy, Seasoned Onion Petals Stuffed Between Layers Of Melted Cheese – The Perfect Appetizer Or Snack!
These Bloomin’ Onion Quesadillas are a fun and delicious twist on two beloved dishes – the classic quesadilla and the ever-popular blooming onion. I decided to make them because I wanted to combine the crispy, savory goodness of a blooming onion with the cheesy, melty satisfaction of a quesadilla.
The result is an irresistible combination of crunchy, seasoned onion petals and gooey cheese all in one bite. My family loves them because they’re fun to eat, full of flavor, and make the perfect appetizer or snack for any occasion. Whether served for game day, as a side dish, or a quick snack, these quesadillas are always a hit!
Questions I Often Get Asked About This Recipe
Q: Can I use frozen onions for this recipe?
A: While fresh onions give the best texture and flavor, you can use frozen onion rings if you’re short on time. Just make sure to bake them according to the package instructions before adding them to the quesadilla.
Q: Can I use a different type of cheese?
A: Yes! While cheddar and Monterey Jack are great options for quesadillas, you can use any cheese that melts well, like mozzarella, pepper jack, or a Mexican cheese blend. Feel free to experiment with different cheeses for a unique flavor.
Q: How do I prevent the onions from getting soggy?
A: Make sure to cook the onion petals until they are crispy before adding them to the quesadilla. If they’re slightly overcooked, they’ll stay crispy and add extra flavor to the quesadilla without making it soggy.
Q: Can I make these quesadillas ahead of time?
A: Yes! You can prepare the onion petals and assemble the quesadillas ahead of time. Just store them in the fridge for up to 24 hours before cooking. When you’re ready to eat, cook them as directed.
Q: Can I make this recipe vegetarian?
A: Yes, this recipe is already vegetarian! The bloomin’ onion petals and melted cheese make for a delicious vegetarian quesadilla. You can even add extra veggies like bell peppers or mushrooms for added texture and flavor.
What You Need to Make Bloomin’ Onion Quesadillas
For the Bloomin’ Onion Petals:
- 1 large onion (yellow or sweet onions work best)
- 1 cup buttermilk (or regular milk)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Quesadillas:
- 4 flour tortillas
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped green onions (optional, for extra flavor)
- 1 tablespoon butter (for frying the quesadillas)
For the Dipping Sauce:
- 1/4 cup sour cream
- 1 tablespoon ketchup
- 1 teaspoon hot sauce (optional, for heat)
- Salt and pepper, to taste
How to Make Bloomin’ Onion Quesadillas
1. Prepare the onion petals:
Cut the onion in half and peel off the outer skin. Slice each half into 1/2-inch-thick rings, then separate the rings to create onion petals.
Dip the onion petals into buttermilk, making sure they’re fully coated. In a separate bowl, combine the flour, garlic powder, paprika, cayenne pepper (if using), salt, and pepper. Dredge the onion petals in the seasoned flour, ensuring each petal is well-coated.
2. Fry the onion petals:
Heat about 2 inches of vegetable oil in a large skillet or deep fryer over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully add the onion petals in batches. Fry for 2-3 minutes, or until golden and crispy. Remove the petals from the oil and place them on paper towels to drain any excess oil.
3. Assemble the quesadillas:
Heat a large skillet or griddle over medium heat and lightly butter one side of each tortilla. Place one tortilla butter-side-down in the skillet. On the top half of the tortilla, layer a generous amount of cheddar and Monterey Jack cheese, then add a handful of crispy bloomin’ onion petals. Sprinkle with chopped green onions, if desired. Top with another tortilla, butter-side-up.
4. Cook the quesadillas:
Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden and crispy. Use a spatula to flip the quesadilla gently. Repeat with the remaining tortillas and filling.
5. Prepare the dipping sauce:
While the quesadillas are cooking, mix the sour cream, ketchup, hot sauce, salt, and pepper in a small bowl to make the dipping sauce.
6. Serve:
Once the quesadillas are cooked, remove them from the skillet and let them cool slightly before slicing into wedges. Serve with the dipping sauce on the side for extra flavor!
Tips
- For extra flavor: Add a sprinkle of taco seasoning to the cheese and onion mixture for a more savory twist.
- Make it spicy: For more heat, drizzle the quesadillas with hot sauce before serving, or add extra cayenne pepper to the onion petals.
- Serve with extra sides: These quesadillas are perfect with a side of guacamole, salsa, or a simple green salad.
Reader Reviews
🌟🌟🌟🌟🌟 Megan L. – “These Bloomin’ Onion Quesadillas are amazing! The crispy onion petals add so much flavor, and the cheese is melted perfectly. A fun twist on a classic!”
🌟🌟🌟🌟 Rachel S. – “I made these for a party, and they were a huge hit! The crispy onion petals are the perfect addition to the quesadilla, and the dipping sauce is fantastic.”
🌟🌟🌟🌟🌟 Sophie W. – “These are so fun and flavorful! The crispy onions inside the quesadilla are incredible, and the dipping sauce takes them to the next level.”
🌟🌟🌟🌟 Emma B. – “A great twist on regular quesadillas! The bloomin’ onion petals add such a fun crunch, and the cheesy filling is so delicious. Will definitely make these again!”
🌟🌟🌟🌟🌟 Jessica H. – “These quesadillas are such a great combination of flavors! The onion petals are crispy and flavorful, and the cheese is perfectly melted. A new favorite for sure!”
Printable Recipe
Bloomin’ Onion Quesadillas
These Bloomin’ Onion Quesadillas are crispy, cheesy, and full of flavor, with seasoned onion petals and melted cheese rolled into a perfect quesadilla. Serve with a tangy dipping sauce for extra deliciousness!
Ingredients
- For the Bloomin’ Onion Petals:
- 1 large onion (yellow or sweet onions work best)
- 1 cup buttermilk (or regular milk)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- Vegetable oil, for frying
- For the Quesadillas:
- 4 flour tortillas
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped green onions (optional, for extra flavor)
- 1 tablespoon butter (for frying the quesadillas)
- For the Dipping Sauce:
- 1/4 cup sour cream
- 1 tablespoon ketchup
- 1 teaspoon hot sauce (optional, for heat)
- Salt and pepper, to taste
Instructions
1. Prepare the onion petals:
- Cut the onion in half and peel off the outer skin. Slice each half into 1/2-inch-thick rings, then separate the rings to create onion petals.
Dip the onion petals into buttermilk, making sure they’re fully coated. In a separate bowl, combine the flour, garlic powder, paprika, cayenne pepper (if using), salt, and pepper. Dredge the onion petals in the seasoned flour, ensuring each petal is well-coated.
2. Fry the onion petals:
- Heat about 2 inches of vegetable oil in a large skillet or deep fryer over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully add the onion petals in batches. Fry for 2-3 minutes, or until golden and crispy. Remove the petals from the oil and place them on paper towels to drain any excess oil.
3. Assemble the quesadillas:
- Heat a large skillet or griddle over medium heat and lightly butter one side of each tortilla. Place one tortilla butter-side-down in the skillet. On the top half of the tortilla, layer a generous amount of cheddar and Monterey Jack cheese, then add a handful of crispy bloomin’ onion petals. Sprinkle with chopped green onions, if desired. Top with another tortilla, butter-side-up.
4. Cook the quesadillas:
- Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden and crispy. Use a spatula to flip the quesadilla gently. Repeat with the remaining tortillas and filling.
5. Prepare the dipping sauce:
- While the quesadillas are cooking, mix the sour cream, ketchup, hot sauce, salt, and pepper in a small bowl to make the dipping sauce.
6. Serve:
- Once the quesadillas are cooked, remove them from the skillet and let them cool slightly before slicing into wedges. Serve with the dipping sauce on the side for extra flavor!
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If You Enjoyed This Recipe, Please Share!
If you loved these Bloomin’ Onion Quesadillas, please share them with your friends and family! They’re a fun, flavorful dish that’s perfect for any occasion, and I’m sure everyone will enjoy them. Share it on social media and tag me – I’d love to see how your quesadillas turn out!
