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Pomodoro Salsa.
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- Clean out seeds and dice tomatoes into 1/4 pieces.
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- Mince white parts of onion and garlic in small food processor and add HALF of mix to tomatoes.
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- Mix chopped basil, parsley, and green ends of onion, add HALF to mix.
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- Add 2 Tbls olive oil, 1/4 tsp salt, 1/4 tsp sugar, and 1 tsp balsamic vinegar.
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- Mix together and leave to set for 1 hour in fridge.
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Quesadillas.
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- Cut raw chicken breasts into 1/2 pieces and put in medium sauce pan.
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- Add other half of minced garlic and onion, 2 Tbls olive oil, 1/4 tsp salt, and 1/4 tsp red pepper.
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- Sautee on medium high heat until chicken browned on both sides.
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- Add 1/4 cup chicken broth and other half of Chopped herb mix, reduce heat and simmer for 10 minute Let cool and break down or mash chicken.
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- Spray 2 cookie sheets with non stick cooking spray and place 4 tortilla shells on each with ends overlapping sides.
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- Spread 1 Tbls alfredo sauce on flat half of each tortilla.
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- Spoon chicken mix evenly onto same half of 8 tortillas.
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- Place 1 one layer of sliced mozzarella cheese on top of chicken.
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- Fold over empty half of tortilla and press each down with your hand.
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- Bake in pre-heated oven at 375 for 8-10 minute.
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Serving.
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- Heat remainder of alferdo sauce in microwave for 90 sec.
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- Place a quesadilla on the plate, then spoon pomodoro salsa to the SIDE (the fresh mixing is nice), than drizzle both with hot alfredo sauce.
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- Garnish with a few extra sprigs of fresh herb.
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ENJOY!
