Mozzarella Quesadillas with Tomato Relish

Name: Mozzarella Quesadillas with Tomato Relish
Total time: 40 min
Yield: 4
Ingredients: 3 ripe Tomatoes (rinsed and trimmed); 4 onions (peeled; trimmed and chopped); 2 cloves garlic cloves (peeled and minced); 1 chili pepper (rinsed; trimmed; seeded and chopped); 8 Tbsps good-quality olive oil (divided); 1 Tbsp tomato puree; 0.25 cup Red wine; 2 Tbsps balsamic vinegar; salt (to taste); 1 tsp granulated sugar; 2 balls fresh Mozzarella; 1 handful fresh Basil (rinsed and shaken dry); 8 Tortillas (8-inches in diameter); 10 sun-dried tomatoes (in oil; drained and chopped); freshly ground Black pepper (to taste)

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Health Score:

73 / 100

Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 40 min.

Ready in

Ingredients

for

servings

Tomato-Chili Relish: 3 ripe Tomatoes (rinsed and trimmed); 4 onions (peeled; trimmed and chopped); 2 cloves garlic cloves (peeled and minced); 1 chili pepper (rinsed; trimmed; seeded and chopped); 8 Tbsps good-quality olive oil (divided); 1 Tbsp tomato puree; ¼ cup Red wine; 2 Tbsps balsamic vinegar; salt (to taste); 1 tsp granulated sugar

For Quesdillas: 2 balls fresh Mozzarella; 1 handful fresh Basil (rinsed and shaken dry); 8 Tortillas (8-inches in diameter); 10 sun-dried tomatoes (in oil; drained and chopped); freshly ground Black pepper (to taste)

How healthy are the main ingredients?

olive oil Basil garlic clove sugar Tomato onion

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Preparation

Kitchen utensils

1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Immersion blender, 1 Lid, 1 Food processor

Preparation steps

Preheat oven to 250º F.

Blanch the tomatoes in boiling water for approximately 1 minute, rinse under cold running water, peel, quarter and dice. Set aside.

Heat 4 tablespoons in a large saucepan. Saute the onions, garlic and chili peppers for 1 to 2 minutes. Stir in the tomato puree and deglaze with the red wine. Add the diced tomatoes and simmer for about 10 minutes, stirring frequently. Add balsamic vinegar, salt and sugar, stirring to incorporate.

Drain the mozzarella and cut into thin slices.

Brush one side of each tortilla lightly with olive oil. Place the tortilla oiled side down in a hot skillet. Layer with sliced mozzarella, basil and chopped sun-dried tomatoes. Season to taste with salt and pepper and top with a tortilla, oiled side up. Roast for 1 to 2 minutes, pressing down lightly on the tortilla, until golden brown. Flip the tortilla and roast until the cheese has melted and the other side is golden. Place in preheated oven to keep warm. Repeat the process with the remaining tortillas.

Cut each tortilla into quarters and serve with prepared tomato-chili relish.