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Before you jump to Olive Tapenade Quesadilla recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Deciding to eat healthily has marvelous benefits and is becoming a more popular way of living. There are numerous health conditions linked with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. There are more and more campaigns to try to get us to follow a more healthy lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is not good for our health. Most people typically believe that healthy diets demand a lot of work and will significantly alter the way they live and eat. It is possible, though, to make some simple changes that can start to make a good impact on our daily eating habits.
You can make similar alterations with the oils that you use to cook your food. Olive oil has monounsaturated fat which can help to reduce bad cholesterol. Olive oil also provides vitamin E which is healthy for your skin, among other things. Although you may already eat lots of fruits and leafy greens, you might want to consider how fresh they are. Organic foods are an excellent choice and will reduce any possible exposure to harmful chemicals. If you can locate a good local supplier of fresh fruit and veggies, you can also eat foods that have not lost their nutrients due to storage or not being harvested at the right time.
Therefore, it should be fairly obvious that it’s not at all difficult to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to olive tapenade quesadilla recipe. To make olive tapenade quesadilla you only need 9 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Olive Tapenade Quesadilla:
- Prepare 1 handful stoned green olives
- Prepare 1 handful stoned black olives
- Provide 1 handful walnuts
- Provide 1 tablespoon capers
- Provide 3 tablespoons grated Parmesan
- Prepare 2 sprigs fresh rosemary
- Take 1 good glug of extra virgin olive oil
- You need 4 soft tortillas
- Use 70-100 g tuna mayonnaise (optional)
Instructions 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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