Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Vegetable Quesadilla With Parsnip Puree, Caramelized Onion Marmalade, Cilantro Sour Cream

  • Yield: 4 appetizer servings


  • Onion Marmalade:
  • 2 tablespoons olive oil
  • 3/4 cup julienned yellow onions
  • 1 teaspoon minced garlic
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon rice wine vinegar
  • Salt and pepper
  • For the quesadilla:
  • 1/2 cup parsnip puree
  • 1 cup assorted julienne grilled vegetables (red onions, peppers, yellow squash, tomatoes, etc.)
  • 1/2 cup Grated Maytag White Cheddar Cheese
  • 8 flour tortillas
  • Garnish:
  • 3 tablespoons grated Maytag White Cheddar Cheese
  • 1/4 cup cilantro sour cream


  • For Onion Marmalade:
  • In a saute pan, over high heat, heat the olive oil. Add the onions and saute until caramelized, about 3 to 4 minutes. Add the garlic, parsley, and rice wine vinegar. Saute for 1 to 2 minutes. Season with salt and pepper.
  • For Vegetable Quesadilla:
  • Spread 3 tablespoons parsnip puree on one tortilla, leaving a 1-inch border. Cover the puree with 1/4 cup of the vegetables. Sprinkle with 3 tablespoons White Cheddar Cheese. Top with one tortilla. In a saute pan, heat 2 tablespoons of olive oil. When smoking hot, carefully lay the quesadilla in the oil. Fry on one side until golden brown and flip over and finish cooking, about 1 to 2 minutes. Remove and continue frying until all the quesadillas are fried. Additional oil may be need for frying.
  • To assemble cut the quesadillas into fourths. Arrange on a plate with the onion marmalade and cilantro sour cream. Garnish with grated Maytag White Cheddar and chopped parsley.