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Try this amazing and tasty fancy Bloomin Quesidilla version that we made in collaboration with @panzani.maroc and let me know what you think.
Recipe details: https://www.cookingwithalia.com/926-blooming-quesadilla/
INGREDIENTS:
10 tortillas
For the filling
8 tablespoons Panzani Napoletana Sauce
300g (10oz) chicken breast, diced
6 leeks, diced
2 garlic cloves, minced
2 teaspoons shallot powder
1 teaspoon salt
1 teaspoon pepper
2 teaspoon dried basil
2 tablespoons olive oil
2 tablespoons parsley, chopped
100g (3 ounces) Edam cheese, grated
For serving
Panzani Napolitana Sauce
2 tablespoons parsley, chopped
DIRECTIONS:
1- Heat up the olive oil in a skillet over medium-high heat. Add the leeks and sauté for one minute.
2- Add the garlic, chicken breast, salt, pepper, shallot powder, and dried basil then cook for 5 minutes.
3- Add the Panzani Napoletana Sauce and the chopped parsley then cook for 15 minutes.
4- Using a knife, cut the tortilla bread in half and spread 2 tablespoons of the filling on each piece. Roll the tortilla into a cone shape.
5- Place a bowl in the middle of a sheet pan lined with baking paper. Place a first layer of the tortillas around the bowl, sprinkle with cheese then add a second layer of tortillas. Repeat until you use up all the tortilla cones.
6- Remove the bowl and bake the tortillas in a preheated oven at 180°C (356°F) for 10 minutes. Place the bowl back in the pan and fill it with the Panzani Napoletana Sauce. Sprinkle with chopped parsley and serve warm.
