Walnut and Olive Quesadillas
Date: Nov. 8th, 2019 - 1:00 PM
Ingredients
6 (6 inch) white or yellow corn tortillas
4 ounces part-skim mozzarella cheese, shredded (1 cup)
2 ounces provolone cheese, shredded ( ½ cup)
¼ cup chopped pitted ripe olives
3 tablespoons chopped walnuts or pine nuts, toasted
2 teaspoons snipped fresh oregano or ½ teaspoon dried oregano, crushed
1 tablespoon olive oil
½ cup purchased mild salsa
1 teaspoon snipped fresh oregano or ¼ teaspoon dried oregano, crushed
Fresh oregano sprigs (optional)
Preparation
- Preheat oven to 350°F. Stack tortillas and wrap in foil. Bake about 10 minutes or until softened. Meanwhile, in a medium bowl, combine mozzarella cheese, provolone cheese, olives, nuts, and the 2 teaspoons snipped oregano or ½ teaspoon dried oregano. Spread cheese mixture onto half of each tortilla. Fold tortillas in half; secure with wooden toothpicks. Brush one side of each quesadilla with some of the oil.
- In a large skillet or on a griddle, place quesadillas, 2 or 3 at a time, oiled sides down; cook over medium heat about 4 minutes or until heated through, brushing with remaining oil and turning once. Cut each quesadilla in half.
- Meanwhile, in a small saucepan, heat salsa just until hot; stir in the 1 teaspoon snipped oregano or ¼ teaspoon dried oregano. If desired, garnish with oregano sprigs. Serve with quesadillas.
