California Quesadilla Recipe
Garlic-basil oil, mozzarella, spinach, mushroom, sun-dried tomato, avocado and cilantro. Served with honey-balsamic dipping sauce.
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Ingredients
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Quesadilla
Garlic-basil oil
Honey-balsamic dipping sauce
For cooking
Method
Garlic-basil oil
Make garlic-basil oil
In a small skillet or saucepan over low heat, warm 3 tbsp extra-virgin olive oil until barely shimmering (do not let it smoke). Add the minced garlic and cook gently 30–45 seconds until fragrant but not browned. Remove from heat and stir in the sliced basil, red pepper flakes (if using) and 1/8 tsp salt. Let cool 5 minutes to infuse. Reserve and keep warm or at room temperature.
Honey-balsamic dipping sauce
Prepare dipping sauce
In a small bowl, whisk together 3 tbsp balsamic vinegar, 2 tbsp honey and 1/2 tsp Dijon until smooth. Slowly whisk in 2 tbsp olive oil until emulsified. Season with 1/8 tsp salt and 1/8 tsp black pepper. Taste and adjust sweetness or acidity as desired. Transfer to a small serving bowl and chill briefly if you prefer a cooler sauce.
Quesadilla
Sauté vegetables
Heat a large nonstick skillet over medium heat and add 1 tbsp butter or neutral oil. Add the sliced mushrooms and sauté 4–5 minutes until they release moisture and begin to brown. Season with 1/4 tsp salt and 1/8 tsp black pepper. Add the chopped spinach and continue to cook 1–2 minutes until wilted. Stir in the drained, sliced sun-dried tomatoes and cook 30 seconds to combine. Remove vegetables to a bowl and wipe skillet clean.
Assemble quesadillas
Lay one tortilla flat on a work surface. Brush or drizzle about 1/2 tbsp of the garlic-basil oil over the tortilla surface (this adds flavor and helps crisp). Sprinkle about 1/2 cup shredded mozzarella over half of the tortilla. Top the cheese with about 1/4 of the sautéed mushroom-spinach mixture, a few slices of avocado, and a sprinkle of chopped cilantro (about 1/4 tbsp). Fold the tortilla in half to enclose filling. Repeat to make 4 quesadillas total.
Cook quesadillas
Wipe skillet and return to medium-low heat. Lightly brush the skillet with a little garlic-basil oil or a touch of butter. Place one folded quesadilla into the skillet and cook 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted. Flip carefully and cook the second side another 2–3 minutes. Transfer to a cutting board and let rest 1 minute, then cut into 3 wedges. Repeat with remaining quesadillas, adding a drizzle of garlic-basil oil to each one before or after cooking, as desired.