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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Some chicken added to this would be very good too. Ingredients:
4 tablespoons olive oil, plus more as needed |
2 large onions, sliced thin |
1 teaspoon sugar |
salt & pepper |
9 (8 inch) flour tortillas |
3 cups shredded fontina |
3/4 cup jarred roasted red pepper, drained well & patted dry |
1/3 cup finely chopped fresh italian parsley |
1/3 cup freshly shredded parmesan cheese, plus |
3 tablespoons freshly shredded parmesan cheese, for garnish |
Directions:
1. Heat 2 T. oil in heavy skillet over medium-low heat. Add the onions and sugar and cook until the onions are golden brown, about 20 minutes. Season the onions to taste with salt & pepper.
2. Preheat the oven to 250 degrees.
3. Sprinkle some Fontinas over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesean. Sprinkle more Fontina over it. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividng the filling ingredients.
4. Heat 1 T. oil on a heave large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas.
5. Sprinkle the remaining Parmesean over the quesadillas. Cut each one into 4 wedges and arrange on platter.
6. **Do-Ahead Tip: The quesaedillas can be assembled up to 8 hours ahead of time. Arrange them on a baking sheet, cover tightly with plastic wrap and refridgerate.
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