YIELD: 4 servings (half a quesadilla per person)
- 2 large whole wheat tortillas or wraps
- 4 slices of fontina cheese (about 4 ounces)
- 1 large pear, ripe but firm
- 2 cups thinly sliced sweet onions (1 large or 2 medium onions)
- 2 tablespoons of high heat oil, such as grapeseed or avocado oil
- Pinch of salt and pepper
- Heat a large skillet over medium high heat, add the oil, onions and a pinch of salt and stir occasionally until the onions begin to brown slightly. Turn the heat down to medium low and cook, stirring frequently to prevent burning, until the onions are are soft and golden brown, about 15-20 minutes. Take the onions off the heat and set aside.
- Halve the pear, remove the core and slice each half into 1/4 inch slices. Set aside.
- Pre-heat a heavy bottom, or cast iron skillet over medium heat.
- While the pan is heating, assemble the quesadillas; lay a slice of fontina cheese on one half of a tortilla (it helps to cut the cheese in half), put half of the caramelized onions on top of the cheese, layer half of the pear slices on top of the onions, top with another slice of cheese and fold the tortilla over creating a half moon shape. Repeat with the second tortilla.
- Spray the hot pan with non-stick spray and carefully place the quesadillas in the pan, you may have to cook them one at a time depending on the size of your pan. Let cook for 3-5 minutes or until brown on the bottom, flip over and cook the other side just until browned and the cheese has melted, about 3-5 minutes longer.
- Transfer the quesadillas to a cutting board, let cook for a few minutes before slicing in half or into quarters, serve warm.
- Quesadillas will last up to 2 days in the refrigerator, wrapped well or in a zip lock bag.