{"id":3321,"date":"2019-11-08T13:00:31","date_gmt":"2019-11-08T17:00:31","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3321"},"modified":"2019-10-25T00:39:21","modified_gmt":"2019-10-25T03:39:21","slug":"walnut-and-olive-quesadillas","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/11\/08\/walnut-and-olive-quesadillas\/","title":{"rendered":"Walnut and Olive Quesadillas"},"content":{"rendered":"<div class=\"gsWidgetTarget\">\n<div class=\"pol-sale-container\">\n<div>\n<div class=\"pol-message-dialog\">\n<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div class=\"gsWidgetTarget\">\n<div class=\"pol-sale-container\">\n<div>\n<div class=\"pol-message-dialog\">\n<p class=\"pol-message-dialog-text\">6 (6 inch) white or yellow corn tortillas<\/p>\n<p class=\"pol-message-dialog-text\">4 ounces part-skim mozzarella cheese, shredded (1 cup)<\/p>\n<p class=\"pol-message-dialog-text\">2 ounces provolone cheese, shredded ( \u00bd cup)<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc cup chopped pitted ripe olives<\/p>\n<p class=\"pol-message-dialog-text\">3 tablespoons chopped walnuts or pine nuts, toasted<\/p>\n<p class=\"pol-message-dialog-text\">2 teaspoons snipped fresh oregano or \u00bd teaspoon dried oregano, crushed<\/p>\n<p class=\"pol-message-dialog-text\">1 tablespoon olive oil<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd cup purchased mild salsa<\/p>\n<p class=\"pol-message-dialog-text\">1 teaspoon snipped fresh oregano or \u00bc teaspoon dried oregano, crushed<\/p>\n<p class=\"pol-message-dialog-text\">Fresh oregano sprigs (optional)<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Preheat oven to 350\u00b0F. 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 \u00bd 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.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Meanwhile, in a small saucepan, heat salsa just until hot; stir in the 1 teaspoon snipped oregano or \u00bc teaspoon dried oregano. If desired, garnish with oregano sprigs. Serve with quesadillas.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/5628746.jpg\" alt=\"Walnut and Olive Quesadillas\" \/><\/p>\n<\/div>\n<\/div>\n<div class=\"gsWidgetTarget\">\n<div class=\"pol-sale-container\">\n<div>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 6 (6 inch) white or yellow corn tortillas 4 ounces part-skim mozzarella cheese, shredded (1 cup) 2 ounces provolone cheese, shredded ( \u00bd cup) \u00bc cup chopped pitted ripe olives 3 tablespoons chopped walnuts or pine nuts, toasted 2 teaspoons snipped fresh oregano or \u00bd teaspoon dried oregano, crushed 1 tablespoon olive oil \u00bd [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-3321","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3321"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3321\/revisions"}],"predecessor-version":[{"id":3322,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3321\/revisions\/3322"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3321"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}