While the title implies a collision of food traditions, the result is pretty tasty.
Prep time:10 minutes
Cook time: 8 minutes
3 TB olive oil
4 soft whole wheat tortillas (8-10")
2 cups (8 oz) shredded mozzarella cheese, or the equivalent amount of sliced fresh mozzarella
1 cup caramelized onions
1 cup fresh basil leaves, chopped
1/2 tsp chili powder
Heat the olive oil in a small skillet over medium heat. While skillet is heating, layer a tortilla with 1/4 of the cheese, half of the onions, and half of the basil. Sprinkle half of the chili powder over the basil. Top with 1/4 of the cheese, another tortilla, and place in the skillet. Cook for about 4 minutes or until the tortilla is crisp and browned, and then carefully turn. Cook for another 2-4 minutes or until that side is crisp, and the cheese is melted. Repeat with the remaining ingredients to cook another quesadilla. Slice into sections and divide between 4 plates.
These are tasty as they are, but even better with the traditional accouterments such as salsa and sour cream.
Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes