Quesadilla with Bomba Sauce

10 minutes Prep Time
10 minutes Cook Time
4 Servings

This quesadilla gets an Italian spin by adding a spicy bomba spread, mozzarella cheese and fried peppers. Serve it with some Tuttorosso quick tomato sauce for some delicious dipping.   @annafgass   @thefeedfeed

Ingredients

  • 3 tablespoons extra virgin olive oil, + 1 teaspoon
  • 1 eggplant, peeled and diced
  • 3 tablespoons Calabrian chilis, or less for spice level preference, chopped

  • 1 (14.5 ounce) can Tuttorosso Diced Tomatoes 14.5 oz

  • 2 teaspoons kosher salt, divided
  • 2 tablespoons vegetable oil
  • 8 flour tortillas
  • 3-4 cups shredded mozzarella cheese
  • 5-6 bell peppers, small yellow and red

  • 1 cup Tuttorosso® Crushed Tomatoes with basil 15 oz

  • 1 teaspoon dried oregano

Instructions

Bomba Spread – Step one

In a large cast iron skillet, heat the oil and add the diced eggplant. Cook on medium heat until the eggplant begins to soften and char. Add the chilis and mix to combine. Add the Tuttorosso Diced Tomatoes and lower heat to simmer. Cook for 10 minutes and then smash with a fork. Add salt to taste and set aside.

Quesadillas – Step one

Add oil to cast iron skillet.  Add bomba spread to one tortilla, place it in the hot pan. Add the cheese, peppers and then another tortilla on top. Cook until golden brown on the bottom and then flip to brown the other side and melt the cheese.

Dipping Sauce – Step one

For the dipping sauce, simply mix 1 cup of Tuttorosso Crushed Tomatoes, 1 teaspoon extra virgin olive oil, 1 teaspoon salt and 1 teaspoon dried oregano, and heat until warm.

Step two

Cut the quesadilla in quarters and serve with the dipping sauce. 

Related Recipes

Discover All Recipes

Related Blog Items

View All Blogs