Italian Quesadillas
Italian Quesadillas might be just the Mexican recipe you are searching for. This recipe serves 12. One serving contains 311 calories, 13g of protein, and 19g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. It works best as
Instructions
Watch how to make this recipe.
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.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are great choices for Quesadilla. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Le Cadeau Vineyard Rocheux Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 49 dollars per bottle.
Le Cadeau Vineyard Rocheux Pinot Noir