My book club has reunited after a winter hiatus. Our first get-back-together was at mine after work and while I wanted to put on a nice spread for these women I adore, I also didn’t want to work too hard. I remembered a puff pastry snack I learned from a Spanish friend, Rosa Cassano. The combination of smoked mozzarella and sundried tomatoes in a melty package tasted astonishingly like Spanish chorizo with pimentón. I didn’t have time for puff pastry, but I figured I could melt them together in a flash on the stovetop in flour tortillas. It worked deliciously as a finger food, as the smoked mozzarella firms up very well after melting. And there truly is no meat in them, though no one will believe you…
¡Sabroso! ¡Olé!
Sundried Tomato and Smoked Mozzarella Quesadillas
Four 8-inch flour tortillas
8 oz smoked mozzarella cheese sliced thin
4 oz sundried tomatoes in oil, drained and chopped
Spritz of olive oil or cooking oil spray.
Heat a small amount of oil in an 8-inch nonstick skillet. Place a tortilla in the skillet. Cover half the tortilla with a layer of cheese and a generous sprinkling of tomatoes, leaving a bit of a margin at the edge. Fold the empty half over, press down and heat through, turning several times during cooking. When the tortilla is just turning golden and stiffening, it’s done. Repeat with remaining tortillas and allow to cool just enough for the melted cheese to firm up for cutting into triangles. Serve with guacamole/salsa/sour cream.
Hot, Cheap & Easy 
Looks delicious! I’ll definitely be trying these soon. I love sundried tomatoes!