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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Hamdi Al-Khatib
[email protected]I'm not a huge fan of wonton wrappers, but these quesadillas were still pretty good. The filling was tasty and the cheese was melted and gooey. I would have liked them more if the wonton wrappers were crispier.
Suraiya Ibraim
[email protected]These quesadillas are so easy to make and they're always a hit with my family. The kids love the crispy wonton wrappers and the adults love the flavorful filling. I usually add some cooked chicken or shrimp to mine for extra protein.
Bani Jutt
[email protected]Meh. I've had better.
Sbusiso Mdluli
[email protected]I made these caprese mezzaluna quesadillas last night and they were amazing! The crispy wonton wrappers, the creamy mozzarella, the fresh basil and tomatoes...yum! I served them with a side of marinara sauce for dipping and it was the perfect meal. I