Italian Quesadillas With Pomodoro Herb Salsa Recipes

ITALIAN QUESADILLAS

Steps:

• Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside.
• Preheat the oven to 250 degrees F.
• Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients.
• Heat 1 tablespoon oil on a heavy large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas.
• Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsley sprigs and serve.

BASIC HERB SALSA

Steps:

• Combine parsley, zest, salt and olive oil in a medium mixing bowl. Use a rasp grater to finely grate garlic into the bowl. Stir to combine.
• Just before serving, stir in vinegar. Taste and adjust salt and acid as needed. (Acid will dull the vibrant flavor and color of the herbs over time, so if you plan to store some of the sauce for future use, add acid to only the portion you're using. Sauce, without vinegar, will keep in the refrigerator up to 2 days; bring to room temperature before using.)

CHEESY QUESADILLAS

Steps:

• Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.

PORK QUESADILLAS WITH FRESH SALSA

Steps:

• In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook 4-5 minutes or until tender, stirring occasionally. Stir in pork, salt and pepper; heat through. Meanwhile, in a small bowl, combine salsa ingredients. , Place tortillas on a griddle. Layer one-half of each tortilla with 1/4 cup cheese, 1 cup pork mixture and 2 tablespoons cheese; fold other half over filling., Cook over medium heat 1-2 minutes on each side or until golden brown and cheese is melted. Cut into wedges. Serve with salsa.,

ITALIAN QUESADILLAS

Steps:

• In a mixing bowl combine the tomatoes, basil, olive oil and season to taste with balsamic vinegar, salt and pepper.
• In a mixing bowl combine the mozzarella cheese, ricotta, green onion, olives and artichoke hearts; season with salt and crushed red pepper flakes.
• Spread some mixture on one half of each tortillas, leaving about 1/4-inch between the filling and the edge of the tortilla. Fold each tortilla in half. Fry the tortillas in a little bit of vegetable oil for about a minute a side until golden and cheese has melted; keep warm in low oven until ready to serve. Top with tomatoes and basil and pine nuts.
• Alternate way to do is to preheat oven to 450 degrees. Spread stuffing over entire surface of tortillas without folding them. Set them on a baking sheet and bake for 5 minutes or until cheese has melted. Fold over and serve with topping.
• Especially good for children: set aside some plain mozzarella mixed with ricotta and fill the kids tortillas with this rather than the more elaborate filling.

ITALIAN SAUSAGE QUESADILLAS (OAMC)

Steps:

• Brown sausage.
• Divide sausage evenly between 18 tortillas, sprinkle with Parmesan, Italian cheese, and roasted red peppers.
• Heat butter or oil on griddle, brown both sides of quesadilla.
• Quesadillas can be eaten immediately, or frozen in ziploc bag and warmed in microwave as needed.

QUESADILLAS I

Steps:

• Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. After 1 minute flip the tortilla over. Sprinkle a little more than 1/4 cup cheese on the tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich. Cover the quesadilla with a lid. After one minute, flip the quesadilla. When the cheese has melted on the inside, remove the quesadilla. Repeat with remaining ingredients.
• Cut the quesadillas into triangles and serve.

ITALIAN QUESADILLAS WITH POMODORO HERB SALSA

Steps:

• Pomodoro Salsa.
• - Clean out seeds and dice tomatoes into ¼" pieces.
• - Mince white parts of onion and garlic in small food processor and add HALF of mix to tomatoes.
• - Mix chopped basil, parsley, and green ends of onion, add HALF to mix.
• - Add 2 Tbls olive oil, 1/4 tsp salt, ¼ tsp sugar, and 1 tsp balsamic vinegar.
• - Mix together and leave to set for 1 hour in fridge.
• Quesadillas.
• - Cut raw chicken breasts into ½" pieces and put in medium sauce pan.
• - Add other half of minced garlic and onion, 2 Tbls olive oil, 1/4 tsp salt, and ¼ tsp red pepper.
• - Sautee on medium high heat until chicken browned on both sides.
• - Add ¼ cup chicken broth and other half of Chopped herb mix, reduce heat and simmer for 10 minute Let cool and break down or mash chicken.
• - Spray 2 cookie sheets with non stick cooking spray and place 4 tortilla shells on each with ends overlapping sides.
• - Spread 1 Tbls alfredo sauce on flat half of each tortilla.
• - Spoon chicken mix evenly onto same half of 8 tortillas.
• - Place 1 one layer of sliced mozzarella cheese on top of chicken.
• - Fold over empty half of tortilla and press each down with your hand.
• - Bake in pre-heated oven at 375 for 8-10 minute.
• Serving.
• - Heat remainder of alferdo sauce in microwave for 90 sec.
• - Place a quesadilla on the plate, then spoon pomodoro salsa to the SIDE (the fresh mixing is nice), than drizzle both with hot alfredo sauce.
• - Garnish with a few extra sprigs of fresh herb. ENJOY!