Italian Quesadillas


  • 4 ounces pesto sauce (store bought or homemade) – Please refer back to my Garden Fresh Pesto, Ricotta and Tomato Jam Appetizer recipe if you wish to make your own homemade pesto!
  • 6 slices of prosciutto, chopped into small pieces
  • 2 large tomatoes, sliced – I used fresh tomatoes from my good friend’s garden…Mmmm so fresh!
  • 6 ounces shredded mozzarella cheese
  • 2 ounces fresh arugula
  • 1/4 cup grated parmesan cheese
  • 5 roasted red peppers in olive oil, sliced into strips
  • black pepper to taste
  • olive oil and balsamic glaze to drizzle


****This recipe makes 5 to 6 Quesadillas***

  • Preheat oven to 375 degrees F.
  • Grease a large baking sheet with olive oil or olive oil spray
  • Place 5 or 6 tortillas onto the baking sheet.
  • Spread a tablespoon or so of pesto on each tortilla.
  • Slice tomatoes and add 2 slices to the pesto tortillas.
  • Next add the chopped proscuitto, roasted peppers, mozzarella, parmesan, arugula, and black pepper.
  • Drizzle with olive oil and balsamic glaze.
  • Top with another tortilla to finish constructing your tortillas.
  • Bake in oven for 10 min, carefully turn them over to crisp the bottom side for 5 minutes.
  • Lastly, and this is optional, to toast just a little more, I like to turn on the broiler to high and let them brown on the top, just 2 to 3 minutes. **Please watch carefully as they will burn quickly if left unattended****

Italian Salsa:

This is completely optional, but it adds a little pizzas to the Quesadillas.

  • 1/2 tomato, chopped small
  • 1/4 onion (red or yellow), chopped small
  • 1/4 green bell pepper, chopped small
  • 1 tablespoon chopped jarred jalapenos
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic drizzle
  • salt and pepper to taste

Mix all ingredients together and add to the top of the quesadilla and add arugula to garnish. Enjoy!!

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1 Response

  1. Andi Putnam says:

    Yum to the yum! Can’t wait to try this one!