Walnut and Olive Quesadillas

Walnut and Olive Quesadillas

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From: Diabetic Living Magazine

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 servings

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

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°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 ½ 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 ¼ teaspoon dried oregano. If desired, garnish with oregano sprigs. Serve with quesadillas.

Nutrition information

  • Serving size: 1 quesadilla
  • Per serving: 98 calories; 6 g fat(2 g sat); 1 g fiber; 8 g carbohydrates; 5 g protein; 24 mcg folate; 9 mg cholesterol; 1 g sugars; 170 IU vitamin A; 1 mg vitamin C; 137 mg calcium; 0 mg iron; 217 mg sodium; 44 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, ½ medium-fat protein, ½ starch

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