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Mozzarella Quesadillas w/Tomato Olivada




Source of Recipe


Internet


List of Ingredients




6 ounces black Mediterranean olives, such as Kalamata, pitted and coarsely
chopped (1/2 scant cup)
6 ounces sun-dried tomatoes in oil, drained, coarsely chopped
1 large roasted red bell pepper, peeled, seeded, and cut into 1/4-inch dice
2 tablespoons imported capers, rinsed, chopped if large
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano (or more basil)
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon anchovy paste (or 2 anchovy fillets, minced and mashed to a paste)
1 garlic clove, minced and mashed to a paste with a sprinkle of salt
1/4 teaspoon crushed hot red pepper flakes, or to taste
12 (8-inch) flour tortillas
1 1/2 cups (6 ounces) shredded mozzarella cheese



Recipe



1. To make the tomato olivada: In a medium bowl, mix the olives, sun-dried tomatoes, bell pepper, capers, basil and oregano. In a small bowl, whisk the vinegar, oil, anchovy paste, garlic and hot pepper flakes to dissolve the anchovy paste. Add to the chopped mixture and mix well. Cover and let stand until ready to serve, preferably for at least 30 minutes.
2. Build a charcoal fire in an outdoor grill and let the coals burn until covered with white ash and you can hold your hand over them for about 3 seconds. (The coals should be medium hot.) For each quesadilla, place l tortilla on a work surface, sprinkle with 1/2 cup cheese, and top with another tortilla.

3. Place 2 or 3 quesadillas on the grill. Grill until the undersides are lightly toasted, l to l l/2 minutes. Carefully flip the quesadillas and toast the other sides. Transfer to a cutting board and cut each quesadilla into 6 to 8 wedges with a sharp knife. Arrange the quesadillas on a serving platter, and serve with a bowl of the olivada, allowing each guest to spoon a dab of olivada onto their quesadilla.