Name: Walnut and Olive Quesadillas
Prep time: 20 min
Total time: 30 min
Ingredients: 6 (6 inch) white or yellow corn tortillas; 4 ounces part-skim mozzarella cheese, shredded (1 cup); 2 ounces provolone cheese, shredded (1/2 cup); 0.25 cup chopped pitted ripe olives; 3 tablespoons chopped walnuts or pine nuts, toasted; 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed; 1 tablespoon olive oil; 0.5 cup purchased mild salsa; 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed; 1 sprig Fresh oregano sprigs

Walnut and Olive Quesadillas

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

EatingWell Test Kitchen

Updated on June 23, 2020

Prep Time:

20 mins

Additional Time:

10 mins

Total Time:

30 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Egg Free Gluten-Free Low Carbohydrate Low-Calorie Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

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

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.
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 (per serving)

98	Calories
6g	Fat
8g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 98
% Daily Value *
Total Carbohydrate 8g	3%
Dietary Fiber 1g	3%
Total Sugars 1g
Protein 5g	9%
Total Fat 6g	7%
Saturated Fat 2g	11%
Cholesterol 9mg	3%
Vitamin A 170IU	3%
Vitamin C 1mg	2%
Folate 24mcg	6%
Sodium 217mg	9%
Calcium 137mg	11%
Iron 0mg	2%
Magnesium 15mg	4%
Potassium 44mg	1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.