Calzonedilla Italian Quesadilla Food

THE GREATEST QUESADILLA

Steps:

• Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
• Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
• Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.

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.

CALZONEDILLA (ITALIAN QUESADILLA)

Steps:

• Heat a large skillet on medium-high.
• Add olive oil.
• When skillet is heated, put tortilla in pan (make sure to move tortilla around in pan to spread out oil, if it stays in one place).
• Add mozzarella cheese, then herbs, spices and optional ingredients to one half of tortilla.
• Fold tortilla over onto ingredients.
• Use a lid from a large pot or skillet to cover (helps to melt cheese faster).
• Cook for about 30-45 seconds, or until tortilla starts to get light brown spots.
• Flip tortilla, cover and cook for an additional 30-45 seconds, also until light brown spots.
• Serve hot.

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.

EASY ITALIAN PIZZA CALZONES

Steps:

• Preheat oven to 350°F.
• In large skillet, brown and crumble sausage, pour off fat.
• Add 3/4 cup pasta sauce, mushrooms, green pepper and onion.
• Simmer uncovered for 10 minutes.
• Meanwhile, unroll crescent dough and separate into 8 rectangles. Firmly press perforations together and flatten slightly.
• In a small bowl mix egg and water, brush on dough edges.
• Stir cheese into meat mixture.
• Spoon equal amounts of meat mixture onto half of each rectangle to within 1/2 inch of edges. Fold dough over filling. Press to seal edges. Arrange on baking sheet; brush with egg mixture.
• Bake 15 minutes or until golden brown.
• Heat remaining pasta sauce; serve with calzones.

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.

ITALIAN QUESADILLAS

Steps:

• Heat 2 T. oil in heavy 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 & pepper.
• Preheat the oven to 250 degrees.
• Sprinkle some Fontinas over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesean. Sprinkle more Fontina over it. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividng the filling ingredients.
• Heat 1 T. oil on a heave 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 Parmesean over the quesadillas. Cut each one into 4 wedges and arrange on platter.
• **Do-Ahead Tip: The quesaedillas can be assembled up to 8 hours ahead of time. Arrange them on a baking sheet, cover tightly with plastic wrap and refridgerate.

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!