ITALIAN QUESADILLA
Steps:
- Heat 2 tablespoons oil in a heavy large 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 and pepper; set aside. Preheat oven to 250 F. Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients. Heat 1 tablespoon oil on a heavy 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. Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsely springs and serve. Do ahead tip: The quesadillas can be assembled up to 8 hours ahead. Arrange them on a baking sheet, cover tightly with plastic wrap and refrigerate.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Bd Gffghhy
[email protected]I can't wait to try this quesadilla recipe. It looks delicious!
Mdjowel Mia
[email protected]I'm always looking for new and easy quesadilla recipes. This one is definitely a keeper.
Ssure Security
[email protected]This quesadilla is a great party appetizer. I always get rave reviews when I make it.
Moeen U Din
[email protected]I'm not a fan of bell peppers, so I substituted them with onions in my quesadilla.
Sadia Naaz
[email protected]This quesadilla is a great way to use up leftover chicken or beef.
Emily Tut
[email protected]I'm allergic to dairy, so I used vegan cheese in my quesadilla. It turned out great!
Sanad Haddadin Gaming
[email protected]I'm not sure what went wrong, but my quesadilla turned out really dry. I think I might have overcooked it.
Jaleel Saleem
[email protected]This is the best quesadilla I've ever had! I'll definitely be making it again.
Dyis Knows
[email protected]The quesadilla was good, but I found the instructions to be a bit confusing. I think it could be improved with some clearer instructions.
Wynner Jinx
[email protected]This quesadilla was a bit bland for my taste. I think I'll add some extra spices next time.
Cece Sims
[email protected]I would definitely recommend this recipe to anyone who loves Italian food or quesadillas.
Nanuraq Kaludjak
[email protected]I followed the recipe exactly and the quesadilla turned out great. The cheese was melted and gooey and the tortilla was crispy.
Anthony Hesse
[email protected]This is one of my favorite quesadilla recipes. It's always a crowd-pleaser.
Bhagbat Ray
[email protected]I'm not a huge fan of Italian food, but I really enjoyed this quesadilla. The flavors were well-balanced and the cheese was perfectly melted.
Nibir Sikdar
[email protected]This quesadilla is the perfect meal for a busy weeknight. It's quick, easy, and satisfying.
Opeyemi Deborah
[email protected]The quesadilla was delicious, but I found it to be a bit too oily. Next time, I'll use less oil.
Rehan RaO
[email protected]I love how easy this recipe is to follow. I was able to whip up a delicious quesadilla in no time.
Ramakant chaudhary
[email protected]This quesadilla was a hit with my family! The combination of Italian flavors with the gooey cheese and crispy tortilla was irresistible.