Preparation:

1. Heat olive oil in saute pan over medium high heat add onion and cook for about 7 minutes. Onions should be brown and caramelized. Season with salt and pepper. 2. In a food processor, add pine nuts, cilantro, chipotle peppers, garlic, lemon juice and olive oil. Pulse to combine and blend to a smooth paste. 3. Place tortillas in preheated 350 degree oven for 5 minutes. Tortillas should crisp and turn light brown.  4. Spread a thin layer of cilantro pesto mixture on each tortilla; top with caramelized onions; sprinkle with cheese. Return to oven and bake until cheese is melted and edges are browning, about 10 minutes.  Cut into wedges and serve.
Per Serving: 334 Calories (60% from fat); 22g Fat (8g Sat, 12g Mono, 2g Poly); 11g Protein; 23g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 481mg Sodium.  Food Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 4 Fat.