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Recipe Ingredients

Basic Ingredients

  • 1 (32 oz) package Galbani Low Moisture Mozzarella Cheese, shredded
  • 1 (16 oz) Galbani Mozzarella Fresca log, thinly sliced
  • 36 flour tortillas, or corn tortillas, or a combination of both (I used 12 corn tortillas and 24 flour tortillas here)
  • 1 iceberg lettuce, washed and sliced
  • Pico de gallo salsa
  • Guacamole

Extra Filling Options

  • 1 (2.5 oz) package Spanish Manzanilla Olives, pitted and sliced
  • 1 (2.5 oz) package Black Olives, pitted and sliced
  • 1 (3 oz) package Bacon Bits
  • 1 (9 oz) package pork chorizo, cooked
  • 1 c. frozen bell peppers, roasted
  • 1 c. frozen corn niblets (I used lime-seasoned corn, roasted)
  • 1 sweet onion, sliced and roasted
  • Pesto. (Click on the link for the basic pesto recipe)
  • 12-18 basil leaves
  • 12 cherry tomatoes, sliced
  • Grapes

Recipe Directions

  1. I roasted the vegetables in a pan with a little bit of butter, but you can also roast them in the oven. The decision is yours.
  2. Warm the tortillas, add filling and return to comal or pan until cheese is melted and the tortilla is nice and crispy. The only exception is the Quesadilla Margarita. In this case, just warm the tortilla really well, fill it up and eat immediately, don’t return to the heat.

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