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
