Tuscan Quesadillas

Tod Dimmick

While the title implies a collision of food traditions, the result is pretty tasty.

Prep time:10 minutes
Cook time: 8 minutes
Serves: 4

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

No comments: