Friday, April 10, 2009

Mozzarella Quesadillas

As irritating as she can be, I tend to like Rachael Ray recipes. We like recipes with lots of sauce and lots of flavor and they usually don't disappoint. This recipe, however, did disappoint. Absolutely no flavor at all. I've thought about what to do differently next time and decided there wouldn't be a next time -- too many other recipes in my to-do pile. The only good thing about the recipe was how wonderful and creamy the fresh mozzarella got as it melted.

Just in case you want to play around with this -- here's the recipe. Maybe some additional garlic?

Caprese Mezza Luna
Recipe courtesy Rachael Ray, 2007

1/3 to 1/2 cup extra-virgin olive oil
2 cloves crushed garlic
4 large flour tortillas, about 10 to 12 inches
1 ball fresh mozzarella, thinly sliced
12 leaves fresh basil, shredded
2 vine ripe tomatoes, thinly sliced
Salt and freshly ground black pepper

Heat 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. In less than 10 minutes, you'll have 4 half moons (mezza lunas). Cut into quarters and serve.