walnut-and-olive-quesadillas

Appetizers Collection

Walnut and Olive Quesadillas

These Mexican-style fold-overs with an Italian spin are brimming with provolone and mozzarella cheeses as well as ripe olives and walnuts.

Ingredients

  • 6 (6 inch) white or yellow corn tortillas
  • 4 ounces part-skim mozzarella cheese, shredded (1 cup)
  • 2 ounces provolone cheese, shredded (1/2 cup)
  • ¼ cup chopped pitted ripe olives
  • 3 tablespoons chopped walnuts or pine nuts, toasted
  • 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 1 tablespoon olive oil
  • ½ cup purchased mild salsa
  • 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
  • 1 sprig Fresh oregano sprigs

Directions

  1. Preheat oven to 350 degrees 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 1/2 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.

  2. 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.

  3. Meanwhile, in a small saucepan, heat salsa just until hot; stir in the 1 teaspoon snipped oregano or 1/4 teaspoon dried oregano. If desired, garnish with oregano sprigs. Serve with quesadillas.