QUESADILLAS WITH SMOKED GOUDA AND CARAMELIZED ONION

4 tablespoons (1/2 stick) butter, divided use
1 large Vidalia onion (or any other sweet onion), chopped
1 1/2 cups grated smoked Gouda cheese
4 (10-inch-diameter) flour tortillas
4 ounces proscuitto, chopped
2 tablespoons (1/4 stick) butter, melted
TO SERVE:
sour cream (mixed with mango chutney and Tabasco)
lime wedges

Melt 2 tablespoons butter in heavy medium skillet over medium heat; pour out 2 tablespoons and set aside. Add onion to the skillet and saute until onion is golden brown, stirring frequently, about 25 minutes. Season with freshly cracked pepper. Remove from heat. Cool to room temperature.

Working in batches, sprinkle cheese, prosciutto, and sauteed onion on a tortilla, dividing equally. Top with another tortilla making a sandwich.

Brush heavy large skillet with some of the remaining melted butter. Place over medium-high heat.

Cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to cutting board.

Cut each into 6 triangles. Arrange on platter and serve hot or at room temperature.

I usually serve with sour cream mixed with mango chutney and Tabasco, and lime wedges.