This Italian twist on a Mexican favorite brings the best of both worlds to the table--and a versatility that will transform just about any of the summer vegetables you might have on hand into a delicious appetizer or main dish.

Still searching for what to cook ?

Name: Italian Quesadillas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Italian - Mexican
Ingredients: 3 wheat tortillas; 6 oz swiss chard or spinach chopped; 1 summer squash or zucchini halved and thinly sliced; 3/4 cup onion chopped; 1/2 cup green pepper chopped; 3/4 cup meat (ham, prosciutto, cooked sausage, etc.); 1/4 cup gorgonzola crumbled; 1 tbsp pesto (green or red); 4 tbsp olive oil; 4 oz provolone thinly or deli-sliced; 1 tbsp Italian herb blend (thyme, marjoram, oregano, basil, garlic, lemon peel; 2 cloves garlic minced; 1 pinch salt; 1 pinch black pepper; 3 tsp pesto (garnish); 12 leaves fresh basil (garnish); 3 tbsp ricotta, sour cream or plain yogurt (garnish)

Find the most delicious recipes here

INGREDIENTS

3 wheat tortillas
6 oz swiss chard or spinach ; chopped
1 summer squash or zucchini ; halved and thinly sliced
3/4 cup onion ; chopped
1/2 cup green pepper ; chopped
3/4 cup meat ; (ham, prosciutto, cooked sausage, etc.)
1/4 cup gorgonzola ; crumbled
1 tbsp pesto ; (green or red)
4 tbsp olive oil
4 oz provolone ; thinly or deli-sliced
1 tbsp Italian herb blend ; (thyme, marjoram, oregano, basil, garlic, lemon peel
2 cloves garlic ; minced
1 pinch salt
1 pinch black pepper
3 tsp pesto ; (garnish)
12 leaves fresh basil ; (garnish)
3 tbsp ricotta, sour cream or plain yogurt ; (garnish)

INSTRUCTIONS

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.

NOTES

This recipe will yield 3 whole quesadillas as dinner portions, but can just as easily be served as 6 appetizer portions.

Alert editor

Italian Quesadillas

3 wheat tortillas
6 oz swiss chard or spinach chopped
1 summer squash or zucchini halved and thinly sliced
3/4 cup onion chopped
1/2 cup green pepper chopped
3/4 cup meat (ham, prosciutto, cooked sausage, etc.)
1/4 cup gorgonzola crumbled
1 tbsp pesto (green or red)
4 tbsp olive oil
4 oz provolone thinly or deli-sliced
1 tbsp Italian herb blend (thyme, marjoram, oregano, basil, garlic, lemon peel
2 cloves garlic minced
1 pinch salt
1 pinch black pepper
3 tsp pesto (garnish)
12 leaves fresh basil (garnish)
3 tbsp ricotta, sour cream or plain yogurt (garnish)

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.

Add Photo

mwestenburg

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (314g)
Recipe Makes: 3 Servings

Calories: 530
Calories from Fat: 372 (70%)

Amt Per Serving		% DV

	Total Fat 41.4g	55 %
	Saturated Fat 13.9g	69 %
	Monounsaturated Fat 17.6g
	Polyunsanturated Fat 2.8g
Cholesterol 47.7mg		15 %
Sodium 1145.2mg		39 %
Potassium 627.9mg		17 %
Total Carbohydrate 23.4g		7 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 18.9g
Protein 18.9g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 530

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe