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Categories:
tomatoes basil olive oil vinegar salt Mozzarella cheese Ricotta cheese green onions oil cured olives hearts red pepper flour tortillas vegetable oil nuts
Viewed: 16 - Published at: 7 years agoIngredients
- 4 plum tomatoes, finely diced
- 1/2 cup basil leaves, cut into thin strips
- 1/4 cup olive oil
- Balsamic vinegar
- Salt and pepper
- 1 pound freshly grated mozzarella cheese, part skim or whole milk
- 1/2 cup ricotta cheese, part skim or whole milk
- 4 trimmed thinly sliced green onions
- 1/4 cup pitted finely sliced oil cured olives
- 1 cup finely chopped marinated artichoke hearts
- Crushed red pepper flakes to taste
- 8 flour tortillas
- Vegetable oil to cook the quesadillas, optional
- 1/4 cup toasted pine nuts, optional
Method
- 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.
