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


Recipe Summary

20 mins
30 mins


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

1 quesadilla
98 calories; protein 4.5g; carbohydrates 7.6g; dietary fiber 0.9g; sugars 0.6g; fat 5.7g; saturated fat 2.1g; cholesterol 9.2mg; vitamin a iu 169.9IU; vitamin c 1.4mg; folate 23.9mcg; calcium 136.6mg; iron 0.4mg; magnesium 15.2mg; potassium 44.1mg; sodium 217.4mg.

1/2 fat, 1/2 medium-fat protein, 1/2 starch