| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 | Plum tomatoes, finely diced |
| 1/2 Tasse | Basil leaves, cut in thin strips |
| 1/4 Tasse | olive oil |
| | balsamic vinegar |
| | salt |
| | pepper |
| 1 x ca. 450 g | Freshly grated mozzarella cheese, part skim or whole milk |
| 1/2 Tasse | Ricotta cheese, part skim or whole milk |
| 4 | Trimmed green onions, thinly sliced |
| 1/4 Tasse | Pitted oil cured olives, finely sliced |
| 1 Tasse | Marinated artichoke hearts, finely chopped |
| | Crushed red pepper flakes, to taste |
| 8 | Flour tortillas |
| | Vegetable oil, to cook the quesadillas, optional |
| 1/4 Tasse | Toasted pine nuts, optional |
|
In a mixing bowl combine the tomatoes, basil, olive oil and season to taste with balsamic vinegar, salt and pepper.
In a mixing bowl combine the mozzarella cheese, ricotta, green onion, olives and artichoke hearts; season with salt and crushed red pepper flakes.
Spread some mixture on one half of each tortillas, leaving about 1/4-inch between the filling and the edge of the tortilla. Fold each tortilla in half. Fry the tortillas in a little bit of vegetable oil for about a minute a side until golden and cheese has melted; keep warm in low oven until ready to serve. Top with tomatoes and basil and pine nuts.
Alternate way to do is to preheat oven to 450 degrees. Spread stuffing over entire surface of tortillas without folding them. Set them on a baking sheet and bake for 5 minutes or until cheese has melted. Fold over and serve with topping.
Especially good for children: set aside some plain mozzarella mixed with ricotta and fill the kids tortillas with this rather than the more elaborate filling.
Reserved
|
|
Anmerkungen zum Rezept:
keine |
