In a small bowl, mix together the ricotta, olive oil, garlic, basil, oregano, salt, and black pepper. Refrigerate for at least an hour (or up to 24 hours) to allow the flavors to develop.
Lay down the tortillas and, using a butter knife, spread the ricotta mixture evenly on each piece. The ricotta mixture should coat the insides of both pieces.
Lay the mozzarella slices evenly on each tortilla.
Sprinkle with Parmesan cheese and close the quesadilla by place both cheesy insides together.
Rub the outsides with the cut side of the garlic clove, then butter both sides generously.
In a large frying pan over medium-low heat, cook the quesadilla, flipping often, until they're golden-brown on the outside and the cheese is melted inside, about 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (383g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 574 (61%)|
|Amt Per Serving||% DV|
|Total Fat 63.8g||85 %|
|Saturated Fat 38.4g||192 %|
|Monounsaturated Fat 20.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 227.4mg||70 %|
|Sodium 2163.5mg||75 %|
|Potassium 365.1mg||10 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 12.6g|
|Protein 76.9g||110 %|
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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.
Calories per serving: 937
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