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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

98 calories; protein 4.5g 9% DV; carbohydrates 7.6g 2% DV; exchange other carbs 0.5; dietary fiber 0.9g 4% DV; sugars 0.6g; fat 5.7g 9% DV; saturated fat 2.1g 10% DV; cholesterol 9.2mg 3% DV; vitamin a iu 169.9IU 3% DV; vitamin c 1.4mg 2% DV; folate 23.9mcg 6% DV; calcium 136.6mg 14% DV; iron 0.4mg 2% DV; magnesium 15.2mg 5% DV; potassium 44.1mg 1% DV; sodium 217.4mg 9% DV.