Italian Quesadillas

Ingredients

4 plum tomatoes finely diced
1/2 cup basil leaves cut into thin strips
1/4 cup olive oil
Salt to taste
Freshly-ground black pepper to taste
1 pound freshly-grated mozzarella cheese
(part skim or whole milk)
(part skim or whole milk)
4 green onions trimmed, and
thinly sliced
1/4 cup finely-sliced pitted oil cured olives
1 cup finely-chopped marinated artichoke hearts
Crushed red pepper flakes to taste
Vegetable oil to cook the quesadil
1/4 cup toasted pine nuts

Preparation

1
In a mixing bowl combine the tomatoes, basil, olive oil and season to taste with balsamic vinegar, salt and pepper.
2
In a mixing bowl combine the mozzarella cheese, ricotta, green onion, olives and artichoke hearts; season with salt and crushed red pepper flakes.
3
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.
4
Alternate way to do is to preheat oven to 450 degrees. 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.
5
Especially good for children: Set aside some plain mozzarella mixed with ricotta and fill the kids tortillas with this rather than the more elaborate filling.
6
This recipe yields 4 servings.

Tools

 



Yield:

2.0 servings

Added:

Saturday, December 5, 2009 - 1:00am

Creator:

Anonymous

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