Eggplant Parm-n-Pesto Quesadilla

4-6 frozen Trader Joe's Italian Cuisine Eggplant Cutlets
2 tbsp of olive oil
2 oz. of Trader Joe's Cream Cheese, softened
5 tbsp of Trader Giotto's Genova Pesto
1 Large Roma Tomato, sliced
1/2 cup of grated Parmiggano Reggiano, divided
1/4 cup of grated Fontina Cheese
1/8 tsp of cracked black pepper
1 - 10" tortilla
Trader Joe's cooking spray (olive oil or canola)


fry in olive oil until medium golden brown on both sides
lay on paper towl to drain
lay tortilla on cutting board side by side
spread cream cheese evenly on tortilla
spread pesto evenly on top of cream cheese on tortilla
sprinkle 1/4 cup of parmiggano reggiano on one half of tortilla
lay eggplant cutlets evenly on same half of the tortilla 
sprinkle fontina cheese just on top of eggplant cutlets
lay roma tomatoes evenly on top of fontina cheese and eggplant cutlets only
sprinkle remaining parmiggano reggiano on top of tomatoes
sprinkle cracked black pepper evenly over parmiggano reggiano
fold other half of tortilla over to cover eggplants cutlets so that it forms a half quesadilla

to cook quesadilla:
spray large skillet or flat iron gridle with cooking spray
place assembled quesadilla on top of pan or gridle over medium-high heat
cook appx. 2 to 3 minutes and flip gently making sure to keep ingredients inside quesadilla intact 
cook other side appx 2 to 3 minutes or until cheese is melted and tortilla has a medium golden brown crispiness to it
place on cutting board and use pizza cutter or large knife to cut into 4 pie pieces
plate, serve hot and mangia!

recipe by Jaime Carrillo


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