Food Network: Italian Quesadillas

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Italian Quesadillas
Recipe courtesy Giada De Laurentiis

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.

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.