Quesadilla with Bomba Sauce

Name: Quesadilla with Bomba Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 3 tablespoons extra virgin olive oil; 1 eggplant; 3 tablespoons Calabrian chilis; 1 (14.5 ounce) can Diced Tomatoes; 2 teaspoons kosher salt; 2 tablespoons vegetable oil; 8 flour tortillas; 3-4 cups shredded mozzarella cheese; 5-6 bell peppers; 1 cup Crushed Tomatoes with basil; 1 teaspoon dried oregano

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Serves:

4 people

Prep Time:

10 minutes

Cook Time:

10 minutes

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

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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
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
1 teaspoon dried oregano

Instructions

Bomba Spread

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

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

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

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Quesadilla with Bomba Sauce

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