Italian Quesadillas

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Meet and Mingle

Rated: 5 stars out of 5Rate itRead users' reviews (78)

RECIPE
COMMENTS & REVIEWS(78)

Cook Time:
40 min
Level:
Easy
Yield:
12 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 40 min
Total:: 1 hr 0 min

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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

Directions

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.

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Comments & Reviews

recipe Italian Quesadillas
Donna Sharon, MA 11-30-2008
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really good and easy
Rated: 5 stars out of 5

Have made these several times, you can vary the spice as you like and they are still good Great Sunday night dinner, family... loves themRead more
recipe Italian Quesadillas
Anonymous 07-31-2008
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just okay
Rated: 3 stars out of 5

I made this recipe thinking it was going to be great but wasn't that impressed. I think it was the fontina cheese that I... didn't really like. I think next time I will stick to making mexican quesadillas.Read more
recipe Italian Quesadillas
Amy Phoenix, AZ 07-25-2008
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To "Good and Average"
Rated: 5 stars out of 5

First of all, more than any other recipe on this site, the Italian quesadillas have more original response than any other. ... Second of all, all of these people were merely trying out a new recipe - why where you looking at this page? Obviously for the same reason, or were you just here to judge? I enjoyed this recipe very much - I omitted the Italian parsely in the quesadilla and added pesto. I also used gruyere instead of the parmesean. To re-involve the Italian parsley, I took a cue from another viewer and used sour cream mixed with chopped Italian parsley and chopped, marinated artichoke hearts (plus salt and pepp). Next time I'll try no pest for a lighter version, but this time i'm very happy with the results. I hope the other viewers join me in asking, "what is your problem?" of Good and Average - thanks for the insults, but we merely want to help each other...BTW growing up in AZ I have plenty of ideas for quesadillas and right now, i'm thinking of where you might put one.....Read more
recipe Italian Quesadillas
P Superior, CO 07-24-2008
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SO EASY!!!
Rated: 5 stars out of 5

this recipe is super simple and delicious! Even people who don't like onions will love this as the onions are so sweet cooked... this way. If you don't want to pay a lot of money for Fontina (my little wedge cost $7, or nearly $10 a lb.) you could easily use Mozarella.Read more
recipe Italian Quesadillas
Carmen Port Coquitlam, AZ 03-25-2008
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Amazingly Delicious!
Rated: 5 stars out of 5

I made this recipe for my boyfriend wasn't sure how he would like it being no meat so I added some pan fried Pancetta for a... bit of meat and saltyness. It turned out great! It is a lot more filling than you would think! I have been craving this dish since and will be a definate repeat in this house. Also easy to make and you can prepare it early and then pop it in the oven or grill top!Read more
recipe Italian Quesadillas
Anonymous 03-16-2008
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Amazing!
Rated: 5 stars out of 5

One of the best meals we've ever had. Great as leftovers too! (reheat in the toaster oven)