Italian Quesadillas

Total Time:
45 min
30 min
15 min

4 servings

  • 4 plum tomatoes, finely diced
  • 1/2 cup basil leaves, cut into thin strips
  • 1/4 cup olive oil
  • Balsamic vinegar
  • Salt and pepper
  • 1 pound freshly grated mozzarella cheese, part skim or whole milk
  • 1/2 cup ricotta cheese, part skim or whole milk
  • 4 trimmed thinly sliced green onions
  • 1/4 cup pitted finely sliced oil cured olives
  • 1 cup finely chopped marinated artichoke hearts
  • 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 tortillas, 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 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.

  • 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.

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