• Blistered Glorys and SunBursts Tomato Quesadillas with Roasted Tomato Salsa

    Ingredients

    Yield: 6-8 portions

    • Ingredients
      Amount
    • NatureSweet Glorys tomatoes
      1 pkg.
    • NatureSweet SunBursts tomatoes
      1 pkg.
    • Extra-virgin olive oil
      4 Tbsp.
    • Flour tortillas (11 inches in diameter)
      3 ea.
    • Sharp cheddar cheese, grated
      3 cups
    • Chicken, cooked and shredded
      2 cups
    • Salt
      to taste
    • Ground black pepper
      to taste
    • Roasted Tomato Salsa

    Roasted Tomato Salsa

    Yield: 6-8 portions

    • Ingredients
      Amount
    • White onion, large, peeled and sliced
      1 ea. into 3-thick-slabs crosswise
    • Jalapeño chile, plus more if desired
      1 ea.
    • Garlic clove, unpeeled
      5 ea.
    • Prepared oven-dried NatureSweet tomatoes (remaining from above recipe)
    • Salt
      to taste
    • Ground black pepper
      to taste
    • Lime, juice of, freshly squeezed
      to taste

    Method

    1. Preheat oven to 250°F.
    2. Cut all tomatoes in half, crosswise, and toss together in a medium-size mixing bowl with half of the olive oil, salt and pepper.
    3. Spread the tomatoes out in a single layer on a wire rack over a cookie sheet.
    4. Place the tomatoes in the preheated oven and bake for 2 ½ hours. Remove from the oven and let cool on the wire rack.
    5. Divide half of the oven dried tomatoes (save half for recipe below), all the cheese and the cooked and shredded chicken between each of the 3 tortillas, season with salt and pepper.
    6. Fold each tortilla in half and press firmly to close.
    7. Heat the remaining olive oil over medium-low heat in a skillet large enough to hold the quesadilla flat.
    8. Place the folded quesadilla in skillet and cook on both sides until golden brown; turning once, about 2 to 3 minutes per side. Repeat for remaining quesadillas. Note: the cheese should be melted on the inside of the quesadilla.
    9. Transfer quesadillas to work surface and cut into wedges.
    10. Arrange on platter and serve with roasted tomato salsa.
    11. Note: You can also add sliced avocado and diced red onion for a heartier quesadilla.
    12. Source: Recipe created by The Culinary Institute of America as an industry service to NatureSweet.
      All rights reserved.

    Roasted Tomato Salsa

    1. Line a skillet with aluminum foil and place over a medium-low flame.
    2. Place onions, jalapeño, and garlic directly into the skillet.
    3. Allow the ingredients to char and blacken turning occasionally, remove and cool to touch.
    4. Peel and discard the skins from the garlic, remove and discard the stem from the jalapeno.
    5. Place the onion, jalapeno, and garlic in a food processor, pulse until coarsely chopped.
    6. Add the oven-dried tomatoes and pulse until finely chopped.
    7. Season with salt, pepper, and the lime juice.