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Category: Sandwiches
Prep Time: Cook Time: Total Time:
4 Plum tomatoes, finely diced
1/2 cup Basil leaves, cut in thin strips
1/4 cup Olive oil
Balsamic vinegar
Salt and pepper
1 lb Freshly grated mozzarella cheese, part skim or whole milk
1/2 cup Ricotta cheese, part skim or whole milk
4 Trimmed green onions, thinly sliced
1/4 cup Pitted oil cured olives, finely sliced
1 cup Marinated artichoke hearts, finely chopped
Crushed red pepper flakes, to taste
8 Flour tortillas
Vegetable oil, to cook the quesadillas, optional
1/4 cup Toasted pine nuts, optional
In a mixing bowl combine the tomatoes, basil, olive oil and season to taste with balsamic vinegar, salt and pepper.
In a mixing bowl combine the mozzarella cheese, ricotta, green onion, olives and artichoke hearts; season with salt and crushed red pepper flakes. Spread some mixture on one half of each tortilla, leaving about 1/4 inch between the filling and the edge of the tortilla. Fold each tortilla in half.
Fry the tortillas in a little bit of vegetable oil for about a minute a side until golden and cheese has melted; keep warm in low oven until ready to serve. Top with tomatoes and basil and pine nuts.
Alternate way to do is to preheat oven to 450. Spread stuffing over entire surface of tortillas without folding them. Set them on a baking sheet and bake for 5 minutes or until cheese has melted. Fold over and serve with topping.
Note: Also good with chopped ham and grilled chicken added.
ITALIAN QUESADILLAS
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
4 Plum tomatoes, finely diced
1/2 cup Basil leaves, cut in thin strips
1/4 cup Olive oil
Balsamic vinegar
Salt and pepper
1 lb Freshly grated mozzarella cheese, part skim or whole milk
1/2 cup Ricotta cheese, part skim or whole milk
4 Trimmed green onions, thinly sliced
1/4 cup Pitted oil cured olives, finely sliced
1 cup Marinated artichoke hearts, finely chopped
Crushed red pepper flakes, to taste
8 Flour tortillas
Vegetable oil, to cook the quesadillas, optional
1/4 cup Toasted pine nuts, optional
In a mixing bowl combine the tomatoes, basil, olive oil and season to taste with balsamic vinegar, salt and pepper.
In a mixing bowl combine the mozzarella cheese, ricotta, green onion, olives and artichoke hearts; season with salt and crushed red pepper flakes. Spread some mixture on one half of each tortilla, leaving about 1/4 inch between the filling and the edge of the tortilla. Fold each tortilla in half.
Fry the tortillas in a little bit of vegetable oil for about a minute a side until golden and cheese has melted; keep warm in low oven until ready to serve. Top with tomatoes and basil and pine nuts.
Alternate way to do is to preheat oven to 450. Spread stuffing over entire surface of tortillas without folding them. Set them on a baking sheet and bake for 5 minutes or until cheese has melted. Fold over and serve with topping.
Note: Also good with chopped ham and grilled chicken added.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.