Tomatillo Quesadillas

Until we started getting tomatillos from our CSA a couple years back I had never really seen them outside of salsa. Once I started playing around with them I really learned to enjoy their tartness and acidity. The share a lot in common in tomatoes but their flesh is much firmer so they hold up to cooking very very well. I like to chop them up and saute them with garlic and little olive and then scramble in a couple eggs. It is a favorite breakfast this time of year.
Today we made them into quesadillas, the recipe was on the fly so I will do my best with amounts.

8-10 ripe tomatillos
6 saladette tomatoes (shaped like a plum tomato but smaller)
2 small red onions
2 cloves garlic
kosher salt
oregano
cumin
Shredded chedder cheese
whole wheat tortillas
olive oil

Remove the husk from tomatillos and wash them well. They have a sticky resin on the skin that is not very tasty. you can core the tomatillo like a tomato, just removing the portion where the stem was attached. Slice the tomatillos about 1/8 inch thick and set aside.

Heat a couple Tbsp of olive oil in a pan, chop the onions and add them to the hot pan. Saute the onions until the start to caramelize then add the garlic and tomatillos. reduce the heat to medium and let the tomatoes start to soften and cook down. After 5-7 minutes slice the tomatoes in half and add to the pan, season with salt, cumin and oregano. Continue to cook them down until most of the liquid has cooked out then remove from the heat.

Heat up a large frying pan to medium high with just a bit of olive oil and use a paper towel to spread it around. Lay one tortilla down in the pan and spread a layer of the tomatillo mixture out close to the edge. Sprinkle on some of the cheddar cheese and lay on the other tortilla.  Cook until the bottom tortilla is browned and crispy then use your biggest spatula to flip the quesadilla. Alternately you can spread the filling and cheese onto one half of a tortilla and fold it over. It is much easier to flip that way.
slice the quesadilla with a pizza slicer and serve with guacamole and sour cream if you are so inclined.

The sweetness of the onions and the tartness of the tomatillos really work well together and the cumin worked really well.