| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 12 servings |
Ingredients
- 4 tablespoons olive oil, plus more as needed
- 2 large onions, thinly sliced
- 1 teaspoon sugar
- Salt and freshly ground black pepper
- 9 (8-inch-diameter) flour tortillas
- 3 cups shredded Fontina
- 3/4 cup jarred roasted red bell peppers, drained well and patted dry
- 1/3 cup finely chopped fresh Italian parsley leaves, plus sprigs for garnish
- 1/3 cup freshly shredded Parmesan, plus 3 tablespoons for garnish
Instructions
- 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 the oven to 250 degrees 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 parsley sprigs and serve.
Nutrition Facts
| Calories | 277 calorie |
| Total Fat | 16.5 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 34 milligrams |
| Sodium | 610 milligrams |
| Carbohydrates | 21.5 grams |
| Dietary Fiber | 1 grams |
| Protein | 11 grams |
| Sugar | 2 grams |
Reviews
Oh my! This recipe was seriously awesome! It’s an amazing mix of flavors! My fiancé and I used some pesto on about half of them as well, and it was amazing either way! 10/10 would definitely recommend
This recipe is WONDERFUL! For the two of us I cut the recipe in thirds, using 3 tortillias, but cooking up two large onions. The onions and all the other listed ingredients were perfect. I fried the quesadillas in my large caste iron frying pan, and the results couldn’t have been better. Can’t wait to make these again. Thank you, Giada, for a great recipe.
This was delicious! I used a Italian cheese blend. I live in a small town and we don’t always have all the fancy cheeses, but it was still wonderful! Will make again!
Very good! I used whole wheat tortillas and a packaged Italian cheese blend and they came out great. Served as a side for Giada’s turkey, kale and brown rice soup.
Easy and Delicious! I roasted my own red peppers. Next time I will cook more onions….they were awesome on there!
I enjoyed the nutty, creamy taste of the Fontina and love roasted red peppers, but there was something missing here. I think it was garlic–I’m Italian–where’s the garlic?? LOL! And I think basil is a great suggestion. Those additions might just do it. Will try again.
The best quesadillas I’ve ever had. So creamy with the fontina cheese but sweet with the caramelized onions. I added rotisserie chicken. My boyfriend loves these too!
Personally, I loved this take on quesadillas. The problem was that it was not kid friendly. My children hated this recipe so it will not make it into the rotation.
It was simple to make and it was realtively quick, but I think the Fontina cheese makes it not suitable for a family dinner.
It was simple to make and it was realtively quick, but I think the Fontina cheese makes it not suitable for a family dinner.
Made the recipe pretty much as shown, except roasted my own red peppers, as I would never used jarred ones. They were excellent and will be an additional “go to” item to bring to parties and get-togethers in the future. Better than any other “mexican” quesadilla I have ever had.
Have made these several times, you can vary the spice as you like and they are still good
Great Sunday night dinner, family loves them
Great Sunday night dinner, family loves them