Is anybody else glued to the TV for these World Cup games? I am beyond obsessed. On Sunday, I went over to Kara and Cliff’s for weekend blogging and as the clock struck 11:00 I started nagging Cliff to put on the Cup. But NOOO we just had to listen to his nineties hip hop playlist on full blast. I had to stomp my foot and demand he put on the Belgium – Russia match. Which, by the way, was semi boring. #icouldhavedonethat
While we enjoyed an afternoon of watching soccer we also munched on great snacks. Specifically, Caramelized Onion and Fontina Naan Quesadillas. I love quesadillas in general, but when you up the ante with garlic naan, fancy cheese and sweet caramelized onions it ends up being so much more than quesadillas. These were easy to make and oh so good. Goooooaaalll!
Yeah. I just said that.
- 2 naan flatbreads (we used garlic)
- ½ large yellow onion, sliced into half moons
- ½ cup fontina cheese, shredded
- 3 tablespoons butter, softened
- 2 tablespoons canola oil
- ¼ teaspoon cayenne pepper
- salt and pepper, to taste
- In a large skillet, heat 1 tablespoon butter and 2 tablespoons canola oil. Once melted together, add the onions and caramelize, stirring occasionally, about 10-12 minutes.
- Remove the onions from the pan and set aside.
- Add another tablespoon of butter to the pan, then lay down the naan. Working on one side of the naan, layer half of the fontina cheese and half of the caramelized onions. Let it cook, over medium-low heat, for a couple minutes. Watch closely so it doesn't burn.
- Use a spatula to flip the unfilled side on top of the cheese/onion side. Press down and continue cooking until cheese is melted and both sides of the naan are golden and crisp.
- Repeat the same process with the remaining tablespoon of butter, other piece of naan and remaining onions and cheese.
- Serve immediately.