Like most kids, my boys love quesadillas. But an ordinary cheese and tortilla quesadilla is just kind of blah with not that much flavor (probably why kids love them so much!). The difference with these quesadillas is the Fontina cheese, which adds so much more flavor and with the added vegetable they become a meal in themselves or as an addition to soup or a salad. These are definitely a favorite in our house!
2-3 tbsp. olive oil
1 onion, finely chopped
1/2 tsp sugar
salt and pepper, to taste
6 (8-inch diameter) flour tortillas
1 1/2 cups Fontina, shredded
1/2 cup jarred roasted red peppers, drained and chopped
3 tbsp. parsley, finely chopped
3 tbsp. shredded parmesan
Heat 1 tbsp. olive oil in large pan over medium heat. Add the onion and sugar and cook until onion is lightly browned, about 15 minutes. Season with salt and pepper. Set aside.
Sprinkle some Fontina over half of a tortilla. Arrange some peppers and sautéed onions on top of the cheese. Sprinkle with parsley and parmesan. Sprinkle with more cheese. Fold the clean half over the filling and press gently. Repeat evenly with remaining tortillas.
Heat 1 tbsp. oil in same pan over medium heat. Cook 2 quesadillas at a time until the cheese melts and the tortillas are golden brown, adding more oil if needed, about 3 minutes per side. Transfer quesadillas to plate and cook remaining quesadillas.
Cut each quesadillas into 4 wedges.