Italian Quesadilla Recipes

ITALIAN QUESADILLAS

Italian Quesadillas image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

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

Steps:

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.

SAUSAGE QUESADILLAS

Sausage Quesadillas image

When Ruth Lee of Troy, Ontario needed a quick dish, she came up with this tempting entree stuffed with sausage and veggies.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1 Italian sausage link, casing removed
1/2 small red onion, sliced
1/2 small sweet red pepper, julienned
2 teaspoons canola oil, divided
1/3 cup frozen corn, thawed
1/4 teaspoon chili powder
1/8 teaspoon salt, optional
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon pepper
1/2 medium tomato, seeded and diced
2 flour tortillas (8 inches)
Sour cream and salsa, optional
3/4 to 1 cup shredded Monterey Jack cheese

Steps:

Crumble sausage into a large skillet; cook over medium heat until no longer pink. Drain; set sausage aside. In the same skillet, saute onion and red pepper in 1 teaspoon oil for 5 minutes. Add corn and seasonings. Cook and stir for 5 minutes or until vegetables are tender. Stir in tomato and sausage; heat through., Spoon over one side of each tortilla. Sprinkle with cheese; fold over. Cook in remaining oil over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into three wedges. Serve with sour cream and salsa if desired.

Nutrition Facts :

RACHAEL RAY'S CAPRESE MEZZA LUNA (ITALIAN QUESADILLA)

Rachael Ray's Caprese Mezza Luna (Italian Quesadilla) image

Using only the ingredients in the well-known caprese salad (plus a tortilla), Ray comes up with a quesadilla that you will love eating. I made this is a dry skillet (omitting step 1) heating each side of the filled tortilla till it crisped up and showed brown spots. Ray uses quarters of these quesadillas as appetizers. I ate mine as lunch!

Provided by Lorraine of AZ

Categories Lunch/Snacks

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

2 garlic cloves, crushed
4 large flour tortillas, about 10-12 inches
1 ball fresh mozzarella cheese, thinly sliced
12 leaves fresh basil, shredded
2 tomatoes, vine-ripened and thinly sliced
salt and pepper

Steps:

Heat the oil in a small pot with garlic until it bubbles, simmer a minute. Brush a skillet with garlic oil and heat over medium-high heat.
Add the first tortilla and blister it 30 seconds, flip and cover half of the surface with arranged layers of mozzarella, basil and tomatoes, season with salt and pepper and fold over the quesadilla.
Cook 30 seconds on each side to set. Remove from pan and repeat. Cut into quarters and serve as appetizers.

ITALIAN SAUSAGE QUESADILLAS (OAMC)

Italian Sausage Quesadillas (Oamc) image

These are super yummy Italian style quesadillas. I like to triple the recipe and have them available anytime one of my kids is craving one for lunch.

Provided by buncharunyons

Categories < 60 Mins

Time 1h

Yield 18 quesadillas

Number Of Ingredients 6

Ingredients

18 flour tortillas
1 lb Italian sausage
2 cups Italian cheese, mix
1/4 cup jarred roasted red pepper, drained well and patted dry
1/3 cup freshly shredded parmesan cheese
4 tablespoons butter

Steps:

Brown sausage.
Divide sausage evenly between 18 tortillas, sprinkle with Parmesan, Italian cheese, and roasted red peppers.
Heat butter or oil on griddle, brown both sides of quesadilla.
Quesadillas can be eaten immediately, or frozen in ziploc bag and warmed in microwave as needed.

Nutrition Facts : Calories 211.3, Fat 12.3, SaturatedFat 4.9, Cholesterol 22.8, Sodium 568.3, Carbohydrate 16.6, Fiber 1, Sugar 0.8, Protein 8.1

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