Quesadilla with Bomba Sauce
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Recipe Intro From annafgass
This quesadilla gets an Italian spin by adding a spicy bomba spread, mozzarella cheese and fried peppers. Serve it with some Tutto Rosso quick tomato sauce for some delicious dipping.
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Prep time 10mins
Cook time 10mins
Recipe Card
ingredients
Bomba Spread
- 3 tablespoons extra virgin olive oil
- 1 eggplant, peeled and diced
- 3 tablespoons chopped Calabrian chilis, more or less for spice level preference
- 1 (14.5 ounce) can Tuttorosso Diced Tomatoes
- 1 teaspoon kosher salt
ingredients
Quesadillas
- 2 tablespoons neutral oil
- 8 flour tortillas
- 3 - 4 cups shredded mozzarella cheese
- 5 - 6 small yellow and red bell peppers
ingredients
Dipping Sauce
- 1 cup Tuttorosso Crushed Tomatoes
- 1 teaspoon extra virgin olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon dried oregano
Method
Step 1
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 diced tomatoes and lower heat to simmer. Cook for 10 minutes and then smash with a fork. Add salt to taste and set aside.
Step 2
In a cleaned cast iron skillet, add the oil and spread bomba spread on 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.
Step 3
For the dipping sauce, simply mix the dipping sauce ingredients and heat until warm.
Step 4
Cut the quesadilla into quarters and serve with the dipping sauce.