Goat Cheese Quesadillas

2 (1/2-inch thick) white onion rounds
8 (taco-size) flour tortillas
6 ounces of goat cheese, at room temperature
Vegetable oil for frying
Your favorite red salsa

Carefully dry-roast, in a skillet on the stove top, the onion slices until they are nicely browned on both sides.

Remove the onion slices to a cutting board and chop.

Lay four tortillas on a flat surface and spread evenly with the goat cheese.

Scatter the onion over the cheese and top each tortilla with one of the remain four.

In a large skillet, heat enough oil over medium-heat for the job at hand. Cook the quesadillas, 1 at a time, for about a minute on each side. You want them golden and crisp.

Cut each quesadilla into quarters. Serve with a small teaspoon of salsa on each quarter.