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Recipe for Muffaletta Quesadilla

Please forgive the mixing of two languages in this dish’s name, New Orleans Sicilian with Mexican Spanish. I’m pretty sure you’ll forgive anything once you taste this. The word “muffaletta” actually refers to the round loaf of crusty bread on which the New Orleans sandwich is traditionally made, but for most fans it’s the olive salad that tells you exactly what you’re eating. With several brands of New Orleans olive salad available at Spec’s, there’s no excuse for not quickly turning a good (but predictable) Tex-Mex classic into something from another universe! 

3-4 thin slices cold cuts (salami, mortadella, or just plain deli ham or even smoked turkey)

3-4 slices (or ¼ to ½ cup grated) mixed cheeses, such as provolone, mozzarella, with some cheddar

1 tablespoon prepared Italian salad dressing

2 flour tortillas

1/4 cup New Orleans-style olive salad

1 small tomato, chopped 

Heat a pan with the cold cuts in it, just until they start to crisp around the edges. Transfer the meats to a plate and toss quickly with the salad dressing. Put 1 tortilla in the pan and top with the dressed meats, the cheeses and the olive salad, then top that with the remaining tortilla. Cook, turning carefully until the cheese starts to hold together, until the tortillas are golden brown. Cut into halves or quarters and serve hot, garnished with the tomato. Serves 1-2.


About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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