EGGPLANT AND PANCETTA QUESADILLA

A Tom Douglas® Recipe

INGREDIENTS

• ½ eggplant, medium cube
• 1 ½ tablespoons 'Serious Pie' Pizza Spice
• 1/2 cup shredded Tillamook Mozzarella 
• ½ cup olive oil
• 3 ounces pancetta, diced
• 1 tablespoon rosemary, minced
• 1 tablespoon sherry wine vinegar
• 2 – 10’’ flour tortillas
• Salt and pepper, to taste 

DIRECTIONS

1. Sweat pancetta in skillet.
2. In medium bowl, toss eggplant cubes in olive oil, Pizza Spice, salt and pepper
3. Add eggplant to skillet and soften.
4. Add rosemary and more olive oil if needed.
5. Cook for about 15 minutes. 
6. Eggplant should be tender and caramelized and pancetta should be crispy.
7. Add 1 tablespoon sherry wine and deglaze
8. Remove and set aside
9. Taking 1 – 10’’ flour tortilla fill tortilla with ½ of eggplant mixture
10. Sprinkle with shredded mozzarella cheese and another dash of pizza spice
11. Fold tortilla to make a ½ moon shape
12. Place on hot cast iron pan. No oil is needed.
13. Cook until cheese is melty and tortilla has a nice char.

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