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QUESADILLA ON THE GRILL

Ingredients:

1 (200 g) pack salami slices
1 (150 g) pc eggplant
2 (80 g) pc tomatoes
1 (60 g) pc bell pepper
1/4 cup MAGNOLIA GOLD BUTTER SALTED, softened
2 cloves garlic, minced
4 pc flour tortillas 12-inch diameter
6 (108 g) pc fresh button mushrooms, sliced
1 (160 g) pack MAGNOLIA QUICKMELT CHEESE
1/4 cup black olives

Procedure:

  1. Grill salami, eggplant, tomatoes and bell pepper. When tender, slice thinly and set aside.
  2. Meanwhile, combine butter and garlic. Brush mixture on both sides of each tortilla and grill one side until just warmed.
  3. Arrange grilled vegetables including mushrooms and olives on top of grilled side then add 2 tbsp of grated cheese. Fold one end of the tortilla over vegetables to form a half-moon shape and to secure filling.
  4. Grill both sides until lightly browned and cheese melts.
  5. Cut into wedges and serve immediately.

Makes 4 servings.  

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