For the onions, heat a large sauté pan over medium heat. Add the oil and the onions, sprinkle lightly with Maine Sea Salt and ground Black Peppercorns.
Sweat and then cook the onions until a deep golden brown. This may take up to 45 minutes.
Add a few Tablespoons of water if the onions begin to look dry. When the onions are browned, set them aside.
For the tortillas, have a foil lined baking pan ready. Heat a grill pan or frying pan over medium-high heat.
Lightly brush each side of a tortilla with oil and toast on each side until it browns. As each tortilla is finished, allow to cool on the foil lined pan.
Arrange four of the toasted tortillas on the foil lined sheet pan.
Divide half of the cheese over the tortillas. Divide the onions over the cheese and top with the remaining cheese.
Season with salt and pepper. Top with the remaining tortillas and press down on them to compress.
For the chipotle cream, stir together the sour cream, chipotle puree, 1/4 teaspoon salt and a good grinding of pepper.
Taste for seasoning and add the minced cilantro.
Bake in a pre-heated 425 degree F. oven for about 10 minutes or until the cheese is melted and heated through.
Remove from the oven and immediately cut into 6 pieces.
Arrange on an attractive platter with the chipotle cream as a garnish.
Serve with an assortment of Stonewall Kitchen Salsas.