Caprese Quesadillas Recipes
CAPRESE QUESADILLAS
This tasty quesadilla is what happens when you spread a tortilla with cream cheese, top with Caprese salad ingredients and bake until golden brown.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 slices
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF. Place 1 tortilla on baking sheet; spread with cream cheese. Top with mozzarella cheese, tomatoes, basil and second tortilla.
- Brush with dressing; sprinkle with Parmesan cheese.
- Bake 8-10 min. or until golden brown. Cut into eight wedges to serve.
- Grilling Instructions
- Heat gas or charcoal grill. Lightly spray one side of tortillas with cooking spray or brush with olive oil. On unsprayed side of one tortilla, spread cream cheese. Top with mozzarella cheese, tomatoes, basil and second tortilla.
- Top with remaining tortilla, sprayed/oiled side up; press down firmly.
- Place quesadilla on grill and cover. Cook over medium heat approximately 6 minutes, flipping over halfway through, until cheese is melted.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CAPRESE QUESADILLAS
Caprese Quesadillas combine homemade pesto with sun dried tomatoes and gooey mozzarella cheese. Serve for lunch, dinner or even as a party appetizer!
Provided by Jessica Formicola
Categories Appetizer Main Course
Time 15m
Number Of Ingredients 5
Steps:
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
- Spread 1 tablespoon pesto sauce on two tortillas. On the remaining two tortillas, evenly divide cheese and sun dried tomatoes.
- When oil is hot, place on cheese covered tortilla, cheese side up, in the skillet. Top with a pesto smothered tortilla.
- Cook until lightly browned and cheese started to melt to hold together the two pieces, approximately 2 minutes.
- Flip and allow the other side to brown, which generally takes less time, about 1 minute.
- Remove to a cutting board and cut into fourths.
- Add additional 1 tablespoon vegetable oil and repeat with remaining tortillas.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 457 kcal, Carbohydrate 35 g, Protein 13 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 16 mg, Sodium 748 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
GRILLED CAPRESE QUESADILLAS
Here's a quick and easy summer lunch that makes great use of garden-grown tomatoes. Feel free to swap in mozzarella or feta for the goat cheese, or make your quesadillas heartier by adding grilled chicken. -Amy Mongiovi, Lititz, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Layer half of each tortilla with cheese and tomatoes; sprinkle with basil, olives and pepper to taste. Fold tortillas to close. , Grill, covered, over medium-high heat until lightly browned and cheese is melted, 2-3 minutes per side.
Nutrition Facts : Calories 535 calories, Fat 25g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 8g fiber), Protein 25g protein.
CAPRESE QUESADILLAS
Serve up easy caprese quesadillas with Sonoma Gourmet Cherry Tomato Basil Sauce in under 30 minutes.
Provided by Sonoma Gourmet
Categories Entree
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees F. Heat the sauce in a medium saucepan for 5 minutes and then set aside. Heat a skillet and add 1 tablespoon of butter. Once the butter has melted, place a tortilla in the skillet and let heat for 10 seconds. Spread a few spoonfuls of sauce over the tortilla, going almost to the edge. Add 1/3 of the mozzarella, 1/3 of the basil, a teaspoon of balsamic, and a pinch of salt and pepper. Top with the other tortilla and press down with your spatula for 30 to 45 seconds, checking the bottom to make sure it isn't burning. Carefully flip the quesadilla using two spatulas and cook for another 2 to 3 minutes until the other side is golden brown and the cheese is melted. Slide the quesadilla onto a plate and put in the oven while you make the other quesadillas. Once all quesadillas are done cooking, move them to a cutting board and cut into wedges. Drizzle each wedge with more balsamic and serve with a side of sauce for dipping.
RACHAEL RAY'S CAPRESE MEZZA LUNA (ITALIAN QUESADILLA)
Using only the ingredients in the well-known caprese salad (plus a tortilla), Ray comes up with a quesadilla that you will love eating. I made this is a dry skillet (omitting step 1) heating each side of the filled tortilla till it crisped up and showed brown spots. Ray uses quarters of these quesadillas as appetizers. I ate mine as lunch!
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a small pot with garlic until it bubbles, simmer a minute. Brush a skillet with garlic oil and heat over medium-high heat.
- Add the first tortilla and blister it 30 seconds, flip and cover half of the surface with arranged layers of mozzarella, basil and tomatoes, season with salt and pepper and fold over the quesadilla.
- Cook 30 seconds on each side to set. Remove from pan and repeat. Cut into quarters and serve as appetizers.
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