Wednesday, April 1, 2009

Mediterranean Quesadillers!

This play on quesadillas starts off with cooked chicken, a great use for planned leftovers. All quesadillas fit on the griddle at the same timefor quick cooking.

Antipasto Relish

1/2 cup jarred roasted red peppers, drained
1/4 cup pitted kalamata olives
1/4 cup pepperoncini
1 tbsp chopped fresh basil
1 tbsp Basil oil or olive oil
1 garlic clove, pressed


1 cup shredded cooked chicken (6 oz)
1 cup shredded Provolone cheese
1 tbsp chopped fresh basil
4 6 inch flour tortillas

1. For antipasto relish, chop red peppers and olives. Thinly slice pepperoncini and chop all basil and set aside 1 tbsp for quesadillas. Combine red peppers,olives and pepperoncini in a small bowl. Add basil, oil, and pressed garlic; mix well and set aside.

2. For quesadilla, shred chicken. Combine chicken, cheese and remaining basil in a bowl. Divide chickenmisture amoung tortillas; fold tortillas in half.

3. To finish quesadillas, lightly brush griddle or grill pan (you can also makes these on the grill outside too) Heat to medium-high for 1 to 3 minutes or until hot. Cook quesadillas 2 to 3 minutes on each side or until tortillas are golder brown and cheese is melted.

4. To serve, spoon 1 tbsp of the antipasto relish into each quesadillas. Serve with additional relish if desired.