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Italian Quesadilla

Italian-Quesadilla

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Prep Time: 15 min • Servings: 2

INGREDIENTS:

Quesadillas
1 tbsp
Mastro® Extra Virgin Olive Oil
2
tortillas (6")
2 tbsp
Roasted Red Pepper Aioli (see recipe below)
4 slices
Provolone cheese
4 slices
Mastro® Calabrese Salami or Mastro® Hot Genoa Salami
1/2
small red onion, sliced and sautéed
1/2
zucchini, sliced and sautéed
Roasted Red Pepper Aioli
1/2 cup
mayonnaise
2
cloves garlic
2
roasted red peppers
Lemon juice, salt and pepper to taste

DIRECTIONS:

Quesadilla
  1. Preheat the oven to 360°F.
  2. In an 8" frying pan at moderate heat, heat up olive oil.
  3. Brown the tortillas on one side only. Transfer onto a clean table top with the uncooked side up.
  4. On one tortilla, spread the aioli then layer the remainder of the ingredients on top.
  5. Place the second tortilla on top, browned side up.
  6. Bake the quesadilla in the oven until the cheese melts.
  7. Cut the quesadilla in quarters and serve.
Roasted Red Pepper Aioli
  1. Blend all ingredients in a food processor or with an immersion blender.
  2. Keep refrigerated until use.
Tip: This recipe may also be made in a panini press.