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Italian Quesadillas

4 plum tomatoes, finely diced
1/2 cup basil leaves, cut in thin strips
1/4 cup olive oil
balsamic vinegar
salt and pepper
1 pound freshly grated mozzarella cheese
1/2 cup ricotta cheese
4 green onions, thinly sliced
1/4 cup pitted oil cured olives, finely sliced
1 cup marinated artichoke hearts, finely chopped
crushed red pepper flakes, to taste
8 flour tortillas
vegetable oil
1/4 cup toasted pine nuts, optional

In a mixing bowl combine the tomatoes, basil, olive oil and season
to taste with balsamic vinegar, salt and pepper.

In a mixing bowl combine the mozzarella cheese, ricotta, green
onion, olives and artichoke hearts; season with salt and crushed
red pepper flakes.

Spread some mixture on one half of each tortillas, 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.

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.


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