Best 4 Italian Quesadilla Recipes
Indulge in a delightful culinary fusion with the Italian Quesadilla, a unique and flavorful dish that combines the best of Italian and Mexican cuisines. This innovative recipe brings together the classic quesadilla with a vibrant Italian twist, resulting in a symphony of flavors that will tantalize your taste buds. Discover the secrets behind this delectable dish, from the perfectly seasoned chicken or vegetable fillings to the gooey, melted cheese that binds it all together. Explore the step-by-step instructions, insightful tips, and variations to create the perfect Italian Quesadilla that will impress your family and friends. Additionally, uncover a treasure trove of other delectable recipes, including a zesty Italian Chicken Quesadilla, a vegetarian-friendly Italian Veggie Quesadilla, a mouthwatering Italian Sausage Quesadilla, and a kid-friendly Italian Quesadilla with Ham. Embark on a culinary adventure and satisfy your cravings for both Italian and Mexican flavors with these irresistible quesadilla recipes.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED ITALIAN SAUSAGE, PEPPER AND ONION QUESADILLA WITH SWEET 100 TOMATO RELISH
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat grill to high. Grill the sausages until golden brown on all sides and cooked through, about 10 to 12 minutes. Remove, let rest for 5 minutes and slice into 1/4-inch thick slices. Lay 8 of the tortillas on a work surface. Divide the cheeses, sausage, onion peppers, garlic and parsley among them. Stack to make 4 and top with the remaining 4 tortillas. Brush the tops with the olive oil and grill for 2 to 3 minutes until golden brown. Brush with more oil, turn over and continue grilling until golden brown and the cheese melts. Remove the quesadilla, quarter and top with the relish.
- Combine all ingredients in a medium bowl and season with salt and pepper to taste.
RACHAEL RAY'S CAPRESE MEZZA LUNA (ITALIAN QUESADILLA)
Using only the ingredients in the well-known caprese salad (plus a tortilla), Ray comes up with a quesadilla that you will love eating. I made this is a dry skillet (omitting step 1) heating each side of the filled tortilla till it crisped up and showed brown spots. Ray uses quarters of these quesadillas as appetizers. I ate mine as lunch!
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a small pot with garlic until it bubbles, simmer a minute. Brush a skillet with garlic oil and heat over medium-high heat.
- Add the first tortilla and blister it 30 seconds, flip and cover half of the surface with arranged layers of mozzarella, basil and tomatoes, season with salt and pepper and fold over the quesadilla.
- Cook 30 seconds on each side to set. Remove from pan and repeat. Cut into quarters and serve as appetizers.
CALZONEDILLA (ITALIAN QUESADILLA)
This is yummy. My wife wanted a snack one late night and because of a lack of ingredients, I had to improvise. Makes a tasty quick snack! Try it with broccoli or grilled chicken strips.
Provided by CL_USA
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large skillet on medium-high.
- Add olive oil.
- When skillet is heated, put tortilla in pan (make sure to move tortilla around in pan to spread out oil, if it stays in one place).
- Add mozzarella cheese, then herbs, spices and optional ingredients to one half of tortilla.
- Fold tortilla over onto ingredients.
- Use a lid from a large pot or skillet to cover (helps to melt cheese faster).
- Cook for about 30-45 seconds, or until tortilla starts to get light brown spots.
- Flip tortilla, cover and cook for an additional 30-45 seconds, also until light brown spots.
- Serve hot.
ITALIAN QUESADILLA
Steps:
- Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside. Preheat oven to 250 F. Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients. Heat 1 tablespoon oil on a heavy large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas. Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsely springs and serve. Do ahead tip: The quesadillas can be assembled up to 8 hours ahead. Arrange them on a baking sheet, cover tightly with plastic wrap and refrigerate.
Tips:
- Use fresh ingredients for the best flavor.
- Don't overfill the quesadillas, or they will be difficult to fold.
- Cook the quesadillas over medium heat so that the cheese has time to melt and the tortillas don't burn.
- Serve the quesadillas immediately with your favorite toppings.
Conclusion:
Italian quesadillas are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you're looking for a quick and easy meal, give Italian quesadillas a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
