The Olive Bin

Avocado Caprese Quesadillas

Drizzle frying pan with Tuscan Herb olive oil and heat over medium heat. While pan is heating, assemble quesadillas by scattering mozzarella, basil leaves, tomato halves, chicken and avocado slices over half of the tortilla. Season with salt and pepper. Transfer to frying pan, cover with a pot lid, and cook until golden brown, 2-4 minutes. Gently fold empty side over full side. Remove from heat and cut into 4 triangles. Serve immediately, and don't forget to drizzle generously with balsamic!
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Ingredients

The Olive Bin's Tuscan Herb Olive Oil

4 12-inch tortillas

16 slices of mozzarella cheese

1 bunch of fresh basil (approx. 10 leaves per quesadilla)

1 pint of cherry tomatoes, halved (approx. 8-10 tomatoes per quesadilla)

1 1/2 C shredded rotisserie chicken

Salt and pepper

2 avocados, sliced (half avocado per quesadilla)

The Olive Bin's Traditional 18-Year Balsamic Vinegar, for drizzling

Directions

  1. Drizzle frying pan with Tuscan Herb olive oil and heat over medium heat.
  2. While pan is heating, assemble quesadillas by scattering mozzarella, basil leaves, tomato halves, chicken and avocado slices over half of the tortilla. Season with salt and pepper. Transfer to frying pan, cover with a pot lid, and cook until golden brown, 2-4 minutes.
  3. Gently fold empty side over full side. Remove from heat and cut into 4 triangles.
  4. Serve immediately, and don't forget to drizzle generously with balsamic!

Associated Products

Denissimo 25-Year Dark Balsamic
Denissimo 25-Year Dark Balsamic
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Traditional 18-Year Dark Balsamic
Traditional 18-Year Dark Balsamic
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Tuscan Herb Olive Oil
Tuscan Herb Olive Oil
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Tuscan Herb Olive Oil Recipe Set
Tuscan Herb Olive Oil Recipe Set
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