Rachael Ray's Caprese Mezza Luna (Italian Quesadilla)

Submitted by Lorraine of AZ

"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!"

 

• Ready In: 10mins
• Ingredients: 6
• Serves: 10-12

ingredients

• 2 garlic cloves, crushed
• 4 large flour tortillas, about 10-12 inches
• 1 ball fresh mozzarella cheese, thinly sliced
• 12 leaves fresh basil, shredded
• 2 tomatoes, vine-ripened and thinly sliced
• salt and pepper

directions

1. 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.
2. 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.
3. Cook 30 seconds on each side to set. Remove from pan and repeat. Cut into quarters and serve as appetizers.

Reviews

[rosslare]

Nice and garlicky! I used pizza kind of mozzarella and only added tomatoes and basil on top after melting the cheese. No way these are enough for 10-12, we managed them by the two of us without any problems.

 

[Kyliesoup]

We really enjoyed these quesadillas. I made them for dinner, instead of an app. They did, however, get a little soggy while I was cooking the rest. It was caused by the fresh cheese and tomatoes. I am not sure what can be done to fix that. Other than that, these are great!