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

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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; 5.7 g total fat; 2.1 g saturated fat; 9 mg cholesterol; 217 mg sodium. 44 mg potassium; 7.6 g carbohydrates; 0.9 g fiber; 1 g sugar; 4.5 g protein; 170 IU vitamin a iu; 1 mg vitamin c; 24 mcg folate; 137 mg calcium; 15 mg magnesium;