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Before you jump to Olive Tapenade Quesadilla recipe, you may want to read this short interesting healthy tips about Stamina Boosting Snacks.
Enjoying healthy foods can make all the difference in how we feel. When we eat more healthy foods and less of the detrimental ones we generally feel much better. Eating more fresh vegetables helps you feel a lot better than eating a piece of pizza. Sometimes it’s difficult to find healthy foods for snacks between meals. You can spend numerous hours at the food market searching for the perfect snack foods to help you feel healthy. There’s nothing like one of these simple healthy foods when you really need an energy-boosting snack.
While searching for a convenient healthy snack, do not forget about yogurt. Eating natural yogurt in place of a wholesome larger lunch isn’t a good idea. You can’t beat yogurt any time it comes to a healthy snack though. It is a protein-rich source of wholesome nutritional vitamins. Yogurt is easy for the body to digest and, dependent on the type of culture utilized to make the yogurt youre eating, can also help manage your digestive system. Fast hint: choose unsweetened yogurt and include walnuts or flaxseeds. It’s an excellent method to take pleasure in a flavorful snack without the need of too much sugar.
You can find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Being healthy doesnt need to be a battle-if you let it, it can be quite easy.
We hope you got benefit from reading it, now let’s go back to olive tapenade quesadilla recipe. You can cook olive tapenade quesadilla using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Olive Tapenade Quesadilla:
- Get 1 handful stoned green olives
- Get 1 handful stoned black olives
- Take 1 handful walnuts
- Get 1 tablespoon capers
- Take 3 tablespoons grated Parmesan
- Take 2 sprigs fresh rosemary
- Use 1 good glug of extra virgin olive oil
- Get 4 soft tortillas
- Get 70-100 g tuna mayonnaise (optional)
Steps to make Olive Tapenade Quesadilla:
- Combine the olives, capers, walnuts, Parmesan and rosemary in a pestle and mortar, add a good glug of oil and grind to a rustic consistency. Only use the tips of the rosemary not the stalks. Use more olive oil if required so that it's not too dry. Add a good grind of black pepper to taste.
- Lay out two tortillas on a chopping board and spoon the mixture on, spread even across and near to the edges. Add the tuna mayo on top if you feel like it and spread evenly. Lay another tortilla on top of each to make a "sandwich".
- In a medium hot frying pan add the tiniest drop of olive oil, put the quesadilla and work it around. I'll try with a dry pan next time as I'm sure that will work too.
- Cook for a minute or so each side and keep turning so it takes on a nice colour but doesn't burn. When you're happy with the colour both sides remove, cut into quarters and serve.
- Let the good times roll!
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