Quesadilla Italiano

Yes. That’s right. Not all quesadillas need to be covered in salsa & stuffed with chorizo. (But I am a HUGE fan of such a thing.)

In this quesadilla, you’ll find lots of vegetables & cheese. YUM. I also came up with a dipping sauce with an Italian flare. You can switch out a beer with this recipe and have a nice glass of vino!

I’m not sure where inspiration came from this dish. However, I did start craving italian food while skimming a gossip blog today. I read New Jersey’s favorite meatball was prego. Lord help us.

This is a meal for 1. But the great thing about a quesadilla is it’s easy to double, triple, octo-something the recipe.

The first thing you want to do is make the dipping sauce. The longer these flavors “hang out”, the better it will be.

Next, saute mushrooms, onion and garlic with some olive oil (or BUTTER). Once the onions are soft, fire up another skillet and spray it with cooking spray. Put a tortilla in the skillet. Sprinkle with cheese, mushroom mixture, sun-dried tomatoes & spinach. Top with more cheese and another tortilla. Once the cheese has set, flip the quesadilla so the other side can cook.

When both sides are brown, cut into triangles. Serve (and don’t be shy) with the balsamic dipping sauce.

CHOW, my readers. :)

Quesadilla Italiano

Balsamic Dipping Sauce

  • 1/4 cup Sour cream
  • 3 tbs Balsamic Vinegar
  • 1 tbs Olive Oil
  • 1 tbs Parsley
  • Salt & Pepper, to taste

Quesadilla

  • Cooking spray
  • 1 cup Mushrooms, sliced
  • 1/4 cup Onion, diced
  • 1 Garlic Clove, minced
  • 2 tortillas
  • Mozzarella cheese, shredded
  • 1 tbs sun-dried Tomatoes, julienne
  • 1/4 cup Baby Spinach

Directions:

  1. Combine all of the Balsamic Sauce ingredients. Mix until smooth. Set aside
  2. In a saute pan, add olive oil. Once the skillet is at a medium heat, add mushrooms, onions & garlic. Cook until onions & mushrooms are soft. Season with salt & pepper. Set aside.
  3. In a skillet (at medium heat), spray some cooking spray before adding one of the tortillas. Sprinkle cheese, mushroom mixture, sun-dried tomatoes and spinach over the tortilla. Top with additional cheese. Place the other tortilla on top.
  4. Cook for 5 minutes. Flip the tortilla over & cook for 3 minutes (or until brown.) Cut into triangles and serve with balsamic dipping sauce.

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5 Responses

  1. Brian Westbye says

    I lost my appetite with the picture of that …that thing, but your recipe more than brings it back…

    • Miss Tasty says

      LOL, sorry Brian. Hopefully I didn’t scar you for too long.

  2. Danny says

    Nice twist on an old favorite and I like your balsamic dipping sauce — great idea!

    • Miss Tasty says

      Thanks Danny!! The dipping sauce is addicting!

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