Italian Quesadillas Recipes

ITALIAN QUESADILLAS

Steps:

• 1. Heat 2 tbsp olive oil to a large skillet. 2. Add onion and garlic. Sprinkle with black pepper and salt, then saute until onions are translucent and garlic is fragrant. 3. Add summer squash, meat, green pepper and Italian herb blend and mix well. Saute for about 5 minutes to soften vegetables. 4. Add leafy greens (chard/spinach/etc.) and cook until wilted. 5. Remove meat and vegetable mixture from the skillet and set aside. 6. Assemble quesadillas in layers: provolone, pesto, gorgonzola, meat and vegetable mixture, provolone. 7. Fry quesadillas in skillet until browned and crisp, spraying them as necessary with olive oil to keep from burning. 8. Remove from the skillet, slice, and garnish with fresh basil, ricotta and pesto.

ITALIAN QUESADILLAS

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.

ITALIAN SAUSAGE QUESADILLAS (OAMC)

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.

ITALIAN QUESADILLAS

Steps:

• Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside. Preheat the oven to 250 degrees F. Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients. Heat 1 tablespoon oil on a heavy large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas. Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsley sprigs and serve.

ITALIAN QUESADILLAS

Steps:

• Heat 2 T. oil in heavy skillet over medium-low heat. Add the onions and sugar and cook until the onions are golden brown, about 20 minutes. Season the onions to taste with salt & pepper.
• Preheat the oven to 250 degrees.
• Sprinkle some Fontinas over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesean. Sprinkle more Fontina over it. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividng the filling ingredients.
• Heat 1 T. oil on a heave large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas.
• Sprinkle the remaining Parmesean over the quesadillas. Cut each one into 4 wedges and arrange on platter.
• **Do-Ahead Tip: The quesaedillas can be assembled up to 8 hours ahead of time. Arrange them on a baking sheet, cover tightly with plastic wrap and refridgerate.

ITALIAN QUESADILLAS

Steps:

• 1. Assemble: Spread about 1 Tablespoon of the pesto on one side of each tortilla. On four tortillas, place the cheese: 2 slices mozzarella and 1 slice provolone for each. Tear the slices in half so you can spread the cheese evenly over tortilla. Place the other 4 tortillas, pesto side down, on top of the cheese and press.
• 2. Cook: Heat a little olive oil in a nonstick pan over medium to medium high heat. Cook each quesadilla about 2-3 minutes per side, or until cheese is melted really well. Cut each into quarters and serve with the marinara sauce for dipping. Enjoy!! * I used Pesto Rosso, which is made with basil, sundried tomatoes, and Grana Padano cheese, but regular pesto would also be great with this.

SAUSAGE QUESADILLAS

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.