Mexican
Provolone Quesadillas
Prep Time: 10 min | Cook Time: 8 min | Servings: 4 | Calories: 384
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Prep Time
10 min
Cook Time
8 min
Servings
4
Calories
384
Make these quesadillas any time you crave a super-cheesy meal or snack. This treat is packed with flavors from chopped Kalamata olives, roasted red peppers and some giardiniera, plus herbs all between two sun-dried flavored wraps that are lightly baked until Sargento® Shredded 6 Cheese Italian is bubbling out of the sides.
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
- 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.
- 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.
