Thursday, May 2, 2013

Homemade Mozzadillas

festival food

image via Real Simple

Last year, Justin and I worked the 9:30 Club promotional table at Floyd Fest in Floyd, VA.  (If you're in the area, you should go this year- Edward Sharp and the Magnetic Zeros, the Lumineers, and Old Crow Medicine Show are headlining, plus Golgol Bordello, Trampled By Turtles and more will be there!)  I can't remember which food tent I found these at, but I got hooked on the mozzadillas with pesto aioli and ate them for the rest of the weekend.  I wrote down the ingredients, but I just now finally got around to making them.  Luckily, they were just as good as I remembered and are perfect for summer.  If you love pesto too, here's the recipe:

2 + tbsp olive oil
salt and pepper to taste
garlic salt
4 strips of chicken tenderloin
1 small tomato, chopped
1/3 bag of fresh spinach, chopped
2 cups shredded mozzarella cheese
tortillas (number will vary depending on size)

Pesto Aioli
2 cloves garlic
1/3 cup of mayo
1 1/2 tbsp of pesto

Season your chicken with the salt, pepper, and garlic salt.  Cook to your liking, slice into bite-sized pieces, and set aside.

Chop your garlic and saute in one tablespoon of olive oil for a minute or so. In a small bowl, combine garlic, mayo, and pest to form aioli.

Cover one tortilla with aioli, as if you were buttering bread.  Place a layer of chicken on top followed by a layer of spinach, then tomato, and then cheese.  Coat your other tortilla with aioli and cap off the ingredients.

Cook with the left over olive oil in the skillet until  golden brown or cheese has melted, and enjoy! (I made these in both the skillet and on the Foreman, and they were equally as good both times)

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