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!
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DIRECTIONS
- 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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