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Recipes

Italian Provolone Quesadillas

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INGREDIENTS

  • 2 (10-inch) sun-dried tomato or spinach wraps*
  • 1 Tbsp. olive oil
  • 1-3/4 cups (7 oz.) Sargento® Shredded 6 Cheese Italian Cheese
  • 1/4 cup chopped pitted kalamata olives
  • 1/4 cup chopped, well drained, bottled roasted red peppers or pimiento
  • 2 Tbsp. drained hot or mild giardiniera (pickled vegetables), optional
  • 1/2 tsp. dried oregano
 

DIRECTIONS

  • 1

    Place wraps in a jelly roll pan or on a cookie sheet; brush with oil and turn wraps over. Combine remaining ingredients; sprinkle evenly over one side of each wrap. Fold wraps in half over filling.

  • 2

    Bake in a preheated 450°F oven for 5 minutes. Use a large spatula to turn quesadillas over. Continue baking until tops are golden brown and cheese is melted, 2 to 3 minutes. Cut in half.

Italian Provolone Quesadillas

SUMMARY

  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Yield: Serves: 4 as a main dish, 12 as an appetizer

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See Nutrition Facts

Serves: 4 as a main dish, 12 as an appetizer

Amount Per Serving

Calories 381

Total Fat 23.7g

Saturated Fat 9.5g

Trans Fat 9.2g

Polyunsaturated Fat 1.2g

Cholesterol 39g

Sodium 1036g

Carbohydrates 25g

Protein 16g

Dietary Fiber 1g

Vitamin A 72g

Vitamin C 3g

Calcium 421g

Iron 2g