Prep time: 5 to 8 minutes
Makes 4 quesadillas
This simple-to-make snack, lunch or dinner is fast and fun. I've always enjoyed a plain cheese quesadilla, but when I created my own version with Genoa Salami and Mozzarella, it became exquisite!
Top these Italian-Mexican quesadillas with my Salsa and … Whatever recipe. It’ll be amore or amor at first bite!
Ingredients:
Four 10-inch flour tortillas
16 slices Genoa Salami, thinly sliced
8 ounces Mozzarella cheese, shredded
In a 12-inch nonstick skillet, warm up two tortillas at a time on medium-high heat by flipping them over at 1 to 2-minute intervals.
Set burner on low heat setting. Working quickly, lay 4 slices salami on the half side of each tortilla. Top the salami with ¼ of the shredded mozzarella and fold each tortilla in half. Flip the quesadillas over immediately (to avoid charring the underside).
With a spatula, gently press top of each quesadilla to flatten slightly. Flip once or twice or until cheese has melted and starts bubbling along quesadilla edges.
Serve hot with Salsa and … Whatever (published on this blog on June 28, 2010).
Wine pairing suggestion: chilled Pinot Grigio (white) or Cabernet Sauvignon (red).
Text & Photograph © 2011 Nancy Real
