Italian Beef and Roasted Red Pepper Quesadillas with Tomato and Basil Salsa

5 from 4 votes

Cheese and beef ragu quesadillas.

Prep Time20

Cook Time20

Total Time40

Course: Main

Cuisine: American Italian

Keyword: cheese and beef quesadilla, quesadilla recipe

Servings:

8-10 cloves- Sicilian style chilli spiced garlic if using fresh garlic use 2-3 cloves only
1 1/2 cups- ripe cherry tomatoes
8-10- fresh basil leaves
1 tbsp.- olive oil I used oil from the jar with garlic
salt to taste

Set your non-stick frying pan on the stove over medium heat.
You can use a little olive oil for frying quesadillas or use dry pan if you want to reduce fat content.
Lay your flour tortilla and spread 1/4 cup of Italian Beef Ragu, scatter some sliced marinated roasted red peppers, shredded mozzarella cheese and fresh basil leaves and top with another tortilla.
Cook on medium heat for 5 minutes on one side, then flip it and cook for 2- 3 minutes on the other side until the cheese is melted, the filling is heated through and the tortilla is toasted.
Repeat until all filling and tortillas are used.

Put garlic cloves, cherry tomatoes, fresh basil and olive oil with a pinch of salt in a food processor and pulse until smooth. Taste and add more salt if needed.