Friday, 12 July 2013

Stacked Fontina quesadilla's with a drizzle of white truffle!

Quesadillas are one of my families favorite appetizer's or lunch time meals.

I can totally see why, the cheesy, crunchy, melt-in-your-mouth goodness of a quesadilla with spicy and creamy toppings — what’s not to love? Of course, I’m always on the lookout for ways to “healthify” my families meals, but with quesadilla's it’s difficult. Our family has a high bar for quesadillas!! So when my sister-in-law Donna introduced me to her "Stacked Fontina Quesadilla", I could hardly wait to wrap my lips around the delicious crisp tortilla filled with fontina cheese and seasoned with thyme. Mmmmmm and a few years later when she brought them to a party we had, with all our adult children present, they vanished so quickly, I didn't even get one wedge!

  Quesadillas are the ultimate munchy, you can put almost anything in them, and they take only minutes to prepare; they can be low-cal or richly decadent; they’re filling enough to make a meal, but can be served at any time of day; they can be miniature or large size, designer-food or supermarket-specials, plain or fancy. And, no matter how you prepare them - they’re most likely to be delicious! 

For our 4th of July celebration I prepared Donna's stacked quesadilla, with a drizzle of white truffle oil, "it was inhaled", as one of our guests put it!

Stacked Fontina Cheese Quesadilla 
with a drizzle of white Truffle oil
Adapted from Donna Knopf

Pre-heat oven to 400 F- Grate all the fontina cheese and set aside. Spray pan with cooking spray and turn burner to medium, add tortilla. Quesadillas are made using flour tortillas.  Cook 30 seconds, turn tortilla over, cook 30 seconds. Stack tortillas to side on paper towel.   

Layer the tortilla's putting the fontina cheese and sprinkling the thyme over on a rimmed baking sheet, lined with parchment or Silpat. I use three or four tortilla's in each stack.

Bake for 8-10 minutes until light brown and cheese is flowing out.....yum!

The hot quesadillas are cut into wedges (use a pizza cutter or large sharp knife), drizzle with white truffle oil and serve with your favorite beverage!

I have an admission...........Donna's stacked quesadilla went so fast, that while I was getting my camera, all 16 wedges vanished!! Amy didn't even get a slice!  No photo's!! So, this morning, I assembled, by myself (as to take no chances!) Donna's quesadilla and took the finale pictures. And now........well, I can eat the quesadilla all by myself!! Mmmmmm so creamy, so delicious!

Our 4th of July was really a huge success, with lots of food, fireworks and fun! Can't go wrong with the three F's!!



  1. I was bummed to have missed out on my wedge! That is a sure sign you have served up something yummy though! Next time I will make sure I am paying attention as to not miss out! Great post today! :-)

    1. Yeah, everyone was wanting more, more, more!!! I will fix them at the Octoberfest this year!!

  2. I am making this today for family, my sister is a truffle oil fan! I am leaving it optional, as some of our family do not like truffle. Thanks! Emily-Portland

  3. I am wondering if we should try this with cauliflower tortilla to leave out the flour? Amy as soon as they were served it seemed like they were gone! I think Steve enjoyed several wedges .... Love, Steph

    1. I don't even know where to buy a cauliflower tortilla? Please share, that would be awesome!! I try to find healthy tortilla's for my wrap, when we go hiking. It is hard as some of the healthy ones are not flexible!


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