ITALIAN QUESADILLAS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside.
- Preheat the oven to 250 degrees F.
- Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients.
- Heat 1 tablespoon oil on a heavy large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas.
- Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsley sprigs and serve.
ITALIAN SAUSAGE QUESADILLAS (OAMC)
These are super yummy Italian style quesadillas. I like to triple the recipe and have them available anytime one of my kids is craving one for lunch.
Provided by buncharunyons
Categories < 60 Mins
Time 1h
Yield 18 quesadillas
Number Of Ingredients 6
Steps:
- Brown sausage.
- Divide sausage evenly between 18 tortillas, sprinkle with Parmesan, Italian cheese, and roasted red peppers.
- Heat butter or oil on griddle, brown both sides of quesadilla.
- Quesadillas can be eaten immediately, or frozen in ziploc bag and warmed in microwave as needed.
Nutrition Facts : Calories 211.3, Fat 12.3, SaturatedFat 4.9, Cholesterol 22.8, Sodium 568.3, Carbohydrate 16.6, Fiber 1, Sugar 0.8, Protein 8.1
CHEESY ITALIAN BEEF QUESADILLAS
Provided by Jeff Mauro, host of Sandwich King
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat a large nonstick skillet over medium heat. On one half of a tortilla, layer some provolone, then a layer of beef, then some roasted peppers. Fold in half to cover the lling. Repeat to make 3 more quesadillas. 2. Add 1 tablespoon olive oil to the skillet. Add 2 quesadillas and cook until golden on the outside and gooey in the middle, 4 to 6 minutes per side. Slide out of the pan and sprinkle lightly with garlic salt. Repeat with the remaining 2 quesadillas. Cut into wedges and serve with giardiniera relish.
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.
ITALIAN QUESADILLAS
Mexican meets Italian! Everybody loved these quesadillas, and the kids said they tasted like "pizza sandwiches." My daughter's friend (who's a picky eater and rarely eats what I cook) loved them.
Provided by Gretchen ***
Categories Sandwiches
Time 20m
Number Of Ingredients 5
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.
ITALIAN QUESADILLAS
Steps:
- 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.
ITALIAN QUESADILLAS
I love cheese and turkey so why not add them together, A twist on Mexican quesadilla. Serve with red pepper relish..
Provided by NIKKI SMITH @adorefood
Categories Turkey
Number Of Ingredients 11
Steps:
- Cooked ground turkey until no longer pink, add Italian spices, chopped onions and olives.
- Top mixture on a floured tortilla and mozzarella. Fold and grill until cheese is melted
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