Italian Quesadillas

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I've linked some of the great sauces I've prepared that would work wonderfully in this dish!

http://happyveggie.weebly.com/recipes/roasted-red-pepper-tomato-sauce

http://happyveggie.weebly.com/recipes/zucchini-penne-bake-and-garlic-bread-with-freshly-prepared-garlic-butter

http://happyveggie.weebly.com/recipes/spinach-and-mozzarella-meatlessballs

If you have your own sauce recipe definitely use it here! Don't be afraid to save time and use your favourite canned / bottled sauce from the Grocery Store!

Italian Quesadillas


Prep Time: Sauce Prepared – 10 Min
                 Sauce Unprepared – 20 Min

Cook Time: Sauce Prepared – 10 Min
                  Sauce Unprepared – 35 – 40 Min

 

1. If you need to prepare the sauce, do so now prior to starting the quesadillas.

 

1. In a small bowl, combine the room temperature butter with the garlic, parsley, and a pinch of sea salt. Use a fork to mash ingredients together.

 

1. Line your work surface with a piece of parchment paper. Spread the garlicy butter on one side of 2 tortillas and lay them butter side down on the parchment to build.

 

1. Spoon about a TBSP. of sauce onto each tortilla and spread around the tortilla leaving about a ½ inch from the edge. Break up 2 slices mozzarella to spread on each sauced tortilla (or ¼ C shredded per quesadilla). Follow by laying 3 basil leaves, 6 halves of tomato, ½ Tbsp. parsley.1 Tbsp. Ricotta dropped randomly across the tortilla, and a pinch of black pepper on one tort. Fold the 2nd tortilla over to form the quesadilla leaving the buttered sides on the outside for frying. Repeat until 4 Quesadillas are prepared.

 

1.  In a large frying pan, bring to temperature on medium before adding the first quesadilla. Fry about 2 minutes before flipping and finishing with another minute or 2. Transfer to a cutting board and start on the next quesadilla. Repeat until finished.

 
 

1. Allow the quesadillas about 3 minutes to cool before slicing to keep them held together better, Cut the quesadilla in half. Slice each half into 3 wedges. Arrange on a serving platter served with the remainder of the warm tomato sauce. Garnish with fresh basil and parsley.

 

                         Grocery List

• 8 Small Flour Tortillas
• 8 Slices Mozzarella (1 C shredded)
• 4 Tbsp. Ricotta Cheese
• 12 Grape Tomatoes, halved
• 12 fresh Basil Leaves
• 2 Tbsp. fresh Parsley, chopped
• Sea Salt / Black Pepper

 
 

• 2 C prepared Tomato Sauce

 
 

• 1 ½ Tbsp. Unsalted Butter
• 1 ½ Tsp. fresh Parsley, chopped
• 2 cloves Garlic, pressed / minced
• Sea Salt