Ingredients

3 wheat tortillas

6 oz swiss chard or spinach chopped

1 summer squash or zucchini halved and thinly sliced

3/4 cup onion chopped

1/2 cup green pepper chopped

3/4 cup meat (ham, prosciutto, cooked sausage, etc.)

1/4 cup gorgonzola crumbled

1 tbsp pesto (green or red)

4 tbsp olive oil

4 oz provolone thinly or deli-sliced

1 tbsp Italian herb blend (thyme, marjoram, oregano, basil, garlic, lemon peel

2 cloves garlic minced

1 pinch salt

1 pinch black pepper

3 tsp pesto (garnish)

12 leaves fresh basil (garnish)

3 tbsp ricotta, sour cream or plain yogurt (garnish)

Preparation

  1. Heat 2 tbsp olive oil to a large skillet.
  2. Add onion and garlic. Sprinkle with black pepper and salt, then saute until onions are translucent and garlic is fragrant.
  3. Add summer squash, meat, green pepper and Italian herb blend and mix well. Saute for about 5 minutes to soften vegetables.
  4. Add leafy greens (chard/spinach/etc.) and cook until wilted.
  5. Remove meat and vegetable mixture from the skillet and set aside.
  6. Assemble quesadillas in layers: provolone, pesto, gorgonzola, meat and vegetable mixture, provolone.
  7. Fry quesadillas in skillet until browned and crisp, spraying them as necessary with olive oil to keep from burning.
  8. Remove from the skillet, slice, and garnish with fresh basil, ricotta and pesto.