Italian Quesadillas | Quesadilla italiano
What's not to love about the marriage of pizza and a quesadilla? Bellissimo! Flour tortillas are stuffed with Italian favorites like prosciutto, Coppa, mozzarella, sweet roasted red peppers, briny olives and a creamy and savory sun-dried tomato aioli.
Equipment
- food processor or blender
- 12-inch skillet or large griddle, preferable non-stick
Ingredients
- sun-dried tomato and pepperoncini aioli, recipe follows
- 2 tablespoons olive oil
- 1 large yellow onion, sliced thin
- ½ cup diced jarred roasted red bell peppers
- 2 cloves garlic
- splash of balsamic vinegar
- 4 10-inch flour tortillas
- 16 ounces shredded low-moisture mozzarella
- ¼ cup chopped Castelvetrano olives
- 6 ounces thinly sliced prosciutto
- 3 ounces thinly sliced Coppa salami, or 3 ounces pepperoni
- olive oil
- cooking spray (recommended if using a non-stick skillet)
Sun-dried Tomato and Pepperoncini Aioli
- ¾ cup mayonnaise
- ¼ cup diced sun-dried tomatoes and 1 tablespoon marinade
- 1-½ tablespoons chopped pepperoncini peppers + 1 teaspoon brine
- 1 garlic clove
Instructions
Prepare Aioli:
- Combine all of the ingredients in the bowl of a food processor or blender and blend until combined.
Prepare Onions and Peppers:
- Place olive oil to a large skillet over medium heat. Add the onions and cook, stirring regularly, until translucent and starting to turn golden, about 10 minutes. Add garlic and saute for 1 minute. Stir in the roasted red peppers and a splash of balsamic and continue cooking until liquid has reduced. Transfer to a bowl and reserve.
Assemble Quesadillas:
- Preheat oven to 250°F.
- Arrange tortillas on a clean dry surface.
- Spread about 3 tablespoons of aioli evenly over the bottom half of each tortilla.
- Sprinkle ⅓ cup shredded mozzarella evenly over the aioli.
- Arrange onion/pepper mixture evenly over the mozzarella.
- Sprinkle a tablespoon of olives over the top of the onions/pepper mixture.
- Tear prosciutto into smaller pieces and arrange evenly over the mozzarella.
- Divide Coppa salami evenly over the top of the prosciutto.
- Divide remaining mozzarella evenly over the top of the prosciutto.
- Fold top of tortilla over the bottom half and press down lightly.
- Heat 1 tablespoon olive oil in a large (12”) non-stick skillet or griddle pan. Lightly brush one side of each quesadilla with olive oil. One at a time, transfer quesadilla to the skillet oil side down. Lightly brush top with olive oil and press down with the back of a spatula.
- Cook for 3 to 4 minutes until light golden brown and flip. Repeat on the other side until golden and cheese has melted. Transfer quesadilla to a baking sheet and keep warm in oven.
- Repeat with remaining quesadillas adding additional olive oil if needed.
- Cut into wedges and serve.