Mediterranean Quesadillas

Mediterranean Quesadillas

Makes 2

The versatile quesadilla, filled with sun-dried tomatoes, golden raisins, pine nuts and fresh basil, provides a willing canvas for combining cheese with your favorite flavors. Cheese not in your diet? Cheese substitutes work well, too.

  • 4 sun dried tomatoes
  • 1 tablespoon seedless golden raisins
  • 1 1/2 cups shredded mozzarella or provolone cheese
  • 2 tablespoons pine nuts, lightly toasted
  • 1 tablespoon chopped basil
  • 4 (8-inch) whole wheat tortillas
  • 2 tablespoons balsamic vinegar (optional)
You must be signed in to use shopping lists. Sign in or create account

Soak sun-dried tomatoes and raisins in 1 cup warm water for 10 to 15 minutes, then drain thoroughly, roughly chop and transfer to a bowl. Add cheese, pine nuts and basil and set aside.

Warm a heavy skillet over medium-high heat. Place one tortilla in the skillet and sprinkle with half of the cheese mixture. Press another tortilla on top. Cook 2 to 3 minutes, then carefully flip the quesadilla to brown the other side for another minute or two. Remove to plate and repeat with remaining tortillas and filling. Sprinkle quesadillas with balsamic vinegar, if desired, then cut into wedges and serve.

Nutritional Info: 
Per Serving:Serving size: 1 quesadilla, 570 calories (230 from fat), 25g total fat, 9g saturated fat, 55mg cholesterol, 1150mg sodium, 58g carbohydrate (5g dietary fiber, 11g sugar), 30g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion