Caprese Quesadillas Food

CAPRESE QUESADILLAS

Steps:

• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
• Spread 1 tablespoon pesto sauce on two tortillas. On the remaining two tortillas, evenly divide cheese and sun dried tomatoes.
• When oil is hot, place on cheese covered tortilla, cheese side up, in the skillet. Top with a pesto smothered tortilla.
• Cook until lightly browned and cheese started to melt to hold together the two pieces, approximately 2 minutes.
• Flip and allow the other side to brown, which generally takes less time, about 1 minute.
• Remove to a cutting board and cut into fourths.
• Add additional 1 tablespoon vegetable oil and repeat with remaining tortillas.
• If you've tried this recipe, come back and let us know how it was!

GRILLED CAPRESE QUESADILLAS

Steps:

• Layer half of each tortilla with cheese and tomatoes; sprinkle with basil, olives and pepper to taste. Fold tortillas to close. , Grill, covered, over medium-high heat until lightly browned and cheese is melted, 2-3 minutes per side.

RACHAEL RAY'S CAPRESE MEZZA LUNA (ITALIAN QUESADILLA)

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.