Salami Quesadillas Recipe - Big Y World Class Market

Salami Quesadillas

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Makes 4 to 8 servings

Submited by:

Cooking With Carando And Chef Rich Camerota

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Description:

Courtesy of cooking with Carando and Chef Rich Camerota, 2008

Ingredients:

12 oz. Carando® Genoa Salami thinly sliced
8 (9-inch) flour tortillas
1 cup salsa
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped fresh cilantro
1 cup (4 oz.) shredded
Monterey Jack cheese

Instructions:

Coarsely chop salami; set aside. Lightly coat one side of one tortilla with water. Place tortilla, moistened side down, on large preheated skillet or griddle over medium-high heat. Quickly, spread 1 cup salsa on tortilla; sprinkle with 1 tablespoon each of onion, green pepper and cilantro. Sprinkle 1/4 cup salami and 1/4 cup cheese on top. Cover with a second tortilla. Lightly brush top of tortilla with water and press down on tortilla to seal. Cook in skillet or griddle until bottom is slightly browned and cheese has started to melt. Carefully turn quesadilla and brown second side. Remove from griddle, cut into 8 wedges for serving.