Recipe - Italian Quesadillas (Mf)

4 Plum tomatoes, finely minced
One half cup Basil leaves, cut in thin
strips
One fourth cup Olive oil
Balsamic vinegar
Salt and pepper
1 pound Freshly grated mozzarella
cheese, part skim or whole
milk
One half cup Ricotta cheese, part skim or
whole milk
4 Trimmed green onions, thinly
cut or sliced up
One fourth cup Pitted oil cured olives,
finely cut or sliced up
1 cup Marinated artichoke hearts,
finely chopped
Crushed red pepper flakes,
to taste
8 Flour tortillas
Vegetable oil, to cook the
quesadillas, optional
One fourth cup Toasted pine nuts, optional

In a mixing bowl combine the tomatoes, basil, olive oil and season to taste
with balsamic vinegar, salt and pepper.

In a mixing bowl combine the mozzarella cheese, ricotta, green onion,
olives and artichoke hearts; season with salt and crushed red pepper
flakes.

Spread some mixture on one half of each tortillas, leaving about 1/4inch
between the filling and the edge of the tortilla. Fold each tortilla in
half. Fry the tortillas in a little bit of vegetable oil for about a minute
a side until golden and cheese has melted; keep warm in low oven until
ready to serve. Top with tomatoes and basil and pine nuts.

Alternate way to do is to preheat oven to 450 degrees. Spread stuffing over
entire surface of tortillas without folding them. Set them on a baking
sheet and bake for 5 minutes or until cheese has melted. Fold over and
serve with topping.

Especially good for children: set aside some plain mozzarella mixed with
ricotta and fill the kids tortillas with this rather than the more
elaborate filling.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved

MC Busted by Gail Shermeyer 4paws@netrax.net by TVFN Website on May 11,
1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6687 Posted to MCRecipe Digest
V1 #608 by 4paws@netrax.net (ShermeyerGail) on May 12, 1997