Italian Quesadillas

• 4 plum tomatoes finely diced
• 1/2 cup basil leaves cut into thin strips
• 1/4 cup olive oil
• balsamic vinegar to taste
• salt to taste
• freshly ground black pepper to taste
• 1 pound mozzarella cheese freshly-grated
• whole milk or part skim
• 1/2 cup ricotta cheese
• whole milk or part skim
• 4 green onions trimmed, and
• 1/4 cup oil cured olives finely-sliced pitted
• 1 cup marinated artichoke hearts finely-chopped
• crushed red pepper flakes to taste
• 8 flour tortillas
• vegetable oil to cook the quesadil
• 1/4 cup toasted pine nuts

1. In a mixing bowl combine the tomatoes, basil, olive oil and season to taste with balsamic vinegar, salt and pepper.
2. In a mixing bowl combine the mozzarella cheese, ricotta, green onion, olives and artichoke hearts; season with salt and crushed red pepper flakes.
3. Spread some mixture on one half of each tortilla, leaving about 1/4-inch 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.
4. 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.

tomatoes, basil, olive oil, balsamic vinegar, salt, freshly ground black pepper, mozzarella cheese, milk, ricotta cheese, milk, green onions, oil cured olives, red pepper, flour tortillas, vegetable oil, nuts

Taken from www.yummly.com/recipe/Italian-Quesadillas-1661501 (may not work)