Italian Quesadillas

Name: Italian Quesadillas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Mexican
Ingredients: 9 8-inchs (8-inch-diameter) flour tortillas; 710 milliliters shredded Fontina; 4 Tbsps olive oil, plus more as needed; 2 larges onions, thinly sliced; 79 milliliters freshly shredded Parmesan, plus 3 tablespoons for garnish; 79 milliliters finely chopped fresh Italian parsley leaves, plus sprigs for garnish; 177 milliliters jarred roasted red bell peppers, drained well and patted dry; 12 servings Salt and freshly ground black pepper; 1 teaspoon sugar

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.

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Cooking Oil

Equipment you will use

Frying Pan

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.

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Salt And Pepper

Onion

Sugar

Preheat the oven to 250 degrees F.

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Oven

Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina.

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Bell Pepper

Tortilla

Onion

Sprinkle with chopped parsley and Parmesan.

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Parmesan

Parsley

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.

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Tortilla

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.

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Tortilla

Cheese

Cooking Oil

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Frying Pan

Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas.

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Baking Sheet

Oven

Sprinkle the remaining Parmesan over the quesadillas.

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Parmesan

Cut each quesadilla into 4 wedges. Arrange them on a platter.

Garnish the platter with parsley sprigs and serve.

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Parsley

Equipment

Frying Pan

Oven

Baking Sheet

Ingredients

Servings:

98-inchs

(8-inch-diameter) flour tortillas 710milliliters

shredded Fontina 4Tbsps

olive oil, plus more as needed 2larges

onions, thinly sliced 79milliliters

freshly shredded Parmesan, plus 3 tablespoons for garnish 79milliliters

finely chopped fresh Italian parsley leaves, plus sprigs for garnish 177milliliters

jarred roasted red bell peppers, drained well and patted dry 12servings

Salt and freshly ground black pepper 1teaspoon

sugar

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.