Rachael Rays Caprese Mezza Luna Italian Quesadilla Recipes

GRILLED CAPRESE QUESADILLAS

Steps:

• Layer half of each tortilla with cheese and tomatoes; sprinkle with basil, olives and pepper to taste. Fold tortillas to close. , Grill, covered, over medium-high heat until lightly browned and cheese is melted, 2-3 minutes per side.

CAPRESE SALAD

Steps:

• Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

MINI CAPRESE SALAD

Steps:

• Combine lemon juice, garlic, basil in food processor or blender, process and stream in extra-virgin olive oil to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.

RACHAEL RAY'S CAPRESE MEZZA LUNA (ITALIAN QUESADILLA)

Steps:

• 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.

CHICKEN SUIZAS QUESADILLA CAKES

Steps:

• Heat a grill pan to medium-high or heat an outdoor grill.
• Peel and rinse the tomatillos. Halve the tomatillos and thread onto metal skewers along with the onions, peppers and garlic. Spray the skewered ingredients with cooking spray and grill for 15 minutes. Scrape the charred ingredients into a food processor and add the cilantro, the lime zest, lime juice, honey, cumin and salt, to taste. Process to form a sauce - if too thick, add 1/4 to 1/3 cup water. Add the chicken and the sauce to a large bowl and toss together.
• Char the tortillas on a grill or over a flame burner. Spray a cake pan with cooking spray, then add a tortilla and top with 1/4 of the chicken mixture, 4 rounded teaspoon-sized dollops of creme fraiche or sour cream and some shredded Swiss and Monterey Jack. Add another tortilla and continue to build until you have 4 layers of chicken and cheese ending with a tortilla. Spray the top tortilla with cooking spray and put the pan in a preheated 400 degree F oven or on an outdoor grill with the lid down to melt the cheese, about 5 minutes. Put a plate over the pan and invert it onto a cutting board. Cut into 4 wedges and serve.

CAPRESE MEZZA LUNA IN 10 AND CHICKEN AND BROCCOLINI WITH ASIAGO SAUCE IN 15

Steps:

• For appetizers, 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.
• Pour a couple tablespoons of remaining oil into a skillet over medium-high heat. Season the chicken with salt and pepper. Cook chicken 6 minutes on each side, turning once, until golden and juices run clear. While chicken cooks, heat 1-inch water over high heat in small high sides skillet, to a boil. Add salt and broccolini to the water and cook 3 to 4 minutes, drain and reserve. Meanwhile, heat 2 tablespoons butter over medium heat in a small sauce pot, stir flour into melted butter, cook 1 minute then whisk in milk and cook to thicken, about 2 to 3 minutes, stir in cheese and season with salt and pepper. Serve chicken topped with broccolini and pour sauce over top - in less than 15 minutes you have a low maintenance Chicken Divan!

CAPRESE ANTIPASTICKS

Steps:

• For caprese sticks, skewer tomatoes and bocconcini bites, placing basil leaves between them. Drizzle these sticks with extra-virgin oil and season with salt and pepper, to your taste.