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1
Heat 2 T. oil in heavy skillet over medium-low heat.
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2
Add the onions and sugar and cook until the onions are golden brown, about 20 minutes.
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3
Season the onions to taste with salt & pepper.
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4
Preheat the oven to 250 degrees.
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5
Sprinkle some Fontinas over half of a tortilla.
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6
Arrange some bell peppers and sauteed onions on top of the Fontina.
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7
Sprinkle with chopped parsley and Parmesean.
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8
Sprinkle more Fontina over it.
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9
Fold the clean half over the filling to cover and press gently to seal.
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10
Repeat with remaining tortillas evenly dividng the filling ingredients.
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11
Heat 1 T. oil on a heave large griddle over medium heat.
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12
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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13
Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas.
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14
Sprinkle the remaining Parmesean over the quesadillas.
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15
Cut each one into 4 wedges and arrange on platter.
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16
**Do-Ahead Tip: The quesaedillas can be assembled up to 8 hours ahead of time.
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17
Arrange them on a baking sheet, cover tightly with plastic wrap and refridgerate.
