Servings: Serves 8
- 1 cup fat-free sour cream (NOTE: Art recommends this ingredient instead of using the 1 cup of olive oil that Bobby Flay uses.)
- 3 to 4 tablespoons skim milk , to thin the sour cream out and ' ' add salt and pepper to taste
- 1/4 cup fresh rosemary leaves
- 1/4 cup coarsely chopped chives
- 24 (6-inch) whole wheat tortillas
- 1 1/4 pounds shredded low-fat mozzarella (NOTE: Art recommends using low-fat vs. fat-free cheese. Fat-free cheeses are sometimes difficult to melt.)
- 1 small red onion , finely sliced, rinsed, and drained
- 2 to 1 tablespoon coarsely ground black pepper
- 1/4 cup low-fat Parmesan cheese
- 16 thin slices low-fat turkey pastrami (Instead of prosciutto used in Flay's recipe, use this healthier alternative.)
Combine the sour cream and milk mixture, rosemary, chives and salt and pepper in a food processor and process until smooth. Strain through a fine strainer; store in the refrigerator until ready to use.
Preheat the oven to 450°. Place 16 tortillas on an ungreased baking sheet—use an olive oil flavored cooking spray. Spread the mozzarella, onion, and black pepper evenly on each, and season to taste with salt and pepper. Stack the two layers and top with the remaining tortillas (you will have 3 layers). Brush the tops lightly with olive oil and sprinkle with Parmesan. Bake for 8 to 12 minutes, or until the tortillas are lightly golden brown and the cheese has melted.
Cut into quarters, top each with 2 slices of thinly sliced turkey salami.