Found this recipe at Vocalpoint and thought it sounded worth trying!
Italian Quesadillas
Change up your regular quesadillas with some Mediterranean flavors. Eggplant can be substituted for the pancetta or pepperoni for a vegetarian version. Lightly salt sliced rounds of eggplant, let stand for a few minutes, then pat off the moisture and salt with a paper towel.
Serves 4
8 large soft tortilla wraps
12 slices provolone cheese
12 thin slices pancetta, pepperoni, or thinly-sliced eggplant rounds
2 tomatoes, finely diced
2 tsp dried basil (or 1/3 cup chopped fresh basil)
1. Assemble each of the filler ingredients above on four tortilla shells, using 1/4 of each ingredient per tortilla. Gently press a second tortilla on top of the ingredients.
2. Heat a large dry skillet over medium-high heat. Carefully transfer one quesadilla at a time to the skillet and press down firmly with the back of a spatula. When cheese begins to melt and the bottom browns, gently flip the quesadilla to brown the other side. Remove from skillet and prepare the rest of the quesadillas the same way.
3. Cut quesadillas into six pieces and serve with sour cream or marinara sauce.
Nutritional info per serving: 762 calories, 37.2 g fat, 42.5 g carbohydrates, 55.6 g protein, 1.6 g sodium, 74.8% daily value of calcium.
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