½ white onion, peeled, then sliced into thin half-moons
1 tbsp. herbs de Provence
1 Giant Eagle low fat white tortilla
1 oz. Creta Farms Kielbasa Sausage link, thinly sliced on the diagonal
1 oz. Giant Eagle Part Skim Mozzarella, cut into thin, 2-inch strips
Cracked Black Pepper
2 tbsp. Light Sour Cream
1 tsp Worcestershire Sauce
2 Chives, finely chopped
Start by preheating a large skillet on medium heat, spraying with nonstick spray, and adding the thinly sliced onions. Turn the heat down to medium-low after the first 2 minutes. Sprinkle in the herbs de Provence. Let the onions cook for an hour, stirring every 15-20 minutes. Set aside to cool and wipe out skillet.
While onions are caramelizing, mix sour cream, Worcestershire sauce and chives together in a small bowl. Refrigerate until ready to serve.
Spray skillet with nonstick spray, and turn heat to medium-high. Once skillet is heated, add one tortilla, and heat through, about one minute. Add slices of kielbasa in a single layer over one half of the tortilla. Repeat with onion mixture and cheese slices. Salt and pepper as desired. Fold unadorned half over, to create a half moon shape. Immediately flip over, and let the cheese melt, about one minute. Remove from pan, cut into 4 wedges with a knife or pizza cutter.
Serve wedges with sour cream dip.
|Caramelized onions, spiked with herbs de Provence.|
If you don't want a creamy dipping sauce, go for some spicy barbecue sauce. The flavors will compliment the sausage and onions.