Source: Bon Appetit magazine - September 1995

2 tablespoons butter
1 onion, thinly sliced
1 tablespoon golden brown sugar
1/4 teaspoon white wine vinegar
1 1/2 cups grated smoked Gouda cheese
4 (10-inch diameter) flour tortillas
2 ounces sliced prosciutto, chopped
Pepper to taste
2 tablespoons butter, melted

Preheat oven to 350 degrees F for 15 minutes before baking.

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; saut?until onion is golden brown, stirring occasionally, about 25 minutes, lowering heat if necessary to prevent over-browning. Remove from heat. Cool to room temperature.

Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and saut?d onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter.

Brush heavy, large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet. Bake until tortillas are golden and cheese melts, about 5 minutes. Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.

Yields 6 servings.

Nutritional information: 331 calories, 10.8 grams protein, 25.6 grams carbohydrates, 19.6 grams fat, 723 milligrams sodium