Italian quesadilla
This easy Italian quesadilla recipe is packed with fresh Italian flavors that are guaranteed to please. These tasty vegetarian friendly quesadillas are stuffed with a mixture of mozzarella and sharp cheddar cheese then finished off with tangy sun dried tomatoes, red onions, spinach, and garlic. They are perfect for nights when you are having trouble deciding between Mexican and Italian.
Servings: 4 quesadillas
Ingredients
- 4 gluten free tortillas
- 1 cup shredded mozzarella
- 1 cup shredded sharp cheddar
- 1 cup spinach
- 1/2 red onion
- 2 cloves garlic
- 1/4 cup sun dried tomatoes
- vegetable oil
- salt
Instructions
- Chop the red onions and mince the garlic into small pieces. If the sun dried tomatoes are large, cut them into smaller pieces.
- Heat a large skillet over medium heat then add some vegetable oil. Add the red onions and let them cook for 15 minutes, stirring occasionally. Add the garlic, spinach, and sun dried tomatoes to the pan then cook them for 3 - 5 minutes.
- Remove the veggies from the pan and set them aside. Add more vegetable oil to the pan.
- Assemble the quesadillas. Add the cheese to one half of the tortillas then sprinkle some veggies on top of the cheese. Fold the top half of the tortillas over the toppings.
- Cook the quesadillas for 3 - 5 minutes per side until they turn a light golden brown. Flip the quesadillas and cook them for another 3 - 5 minutes on the other side. Salt the outside of the quesadillas when they are done.