Italian Quesadilla Food

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.

QUESADILLAS WITH SAUSAGE AND PEPPERS

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until browned and mostly cooked through, about 5 minutes.
• Add the bell peppers, onion, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add 1/3 cup each marinara sauce and water and cook, stirring, until the vegetables are lightly coated and the skillet is mostly dry, 3 to 5 minutes. Transfer to a medium bowl and carefully wipe out the skillet.
• Lay the tortillas on a work surface. Top one side of each tortilla with 1/4 cup mozzarella, 1/2 tablespoon Parmesan, one-quarter of the sausage-and-peppers mixture and another 1/4 cup mozzarella and 1/2 tablespoon Parmesan. Fold the tortillas over the filling and gently press.
• Brush the tortillas with the remaining 1 tablespoon olive oil. Working in two batches, cook the quesadillas in the reserved skillet over medium heat until browned, about 2 minutes per side.
• Warm the remaining 1 cup marinara sauce in a small saucepan or the microwave. Cut the quesadillas into wedges. Serve with the sauce for dipping.

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.