Behold! The Muffuletta In Quesadilla Form. Recipe

Name: Behold! The Muffuletta In Quesadilla Form.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pimento-stuffed green olives; 3 cloves garlic, minced; 2 tablespoons parsley, chopped; 1/4 cup olive oil, divided; 1 tablespoon white wine vinegar; 6 (8-inch) flour tortillas; 6 slices (1/4 pound) mortadella; 6 slices (about 1/4 pound) baked ham; 12 slices (about 1/4 pound) Genoa salami; 6 slices (about 1/4 pound) provolone cheese; salt, to taste

Servings: persons

1 cup pimento-stuffed green olives
3 cloves garlic, minced
2 tablespoons parsley, chopped
1/4 cup olive oil, divided
1 tablespoon white wine vinegar
6 (8-inch) flour tortillas
6 slices (1/4 pound) mortadella
6 slices (about 1/4 pound) baked ham
12 slices (about 1/4 pound) Genoa salami
6 slices (about 1/4 pound) provolone cheese
salt, to taste

1
Place the olives in a food processor fitted with a steel blade and pulse until finely chopped.
2
Transfer the olives into a small mixing bowl and add the garlic, parsley, 1 tablespoon of the olive oil and the vinegar.
3
Stir well and set aside.
4
Preheat the oven to 150 degrees F and line a baking sheet with heavy-duty aluminum foil.
5
Heat a 12-inch skillet over medium heat.
6
Place 1 tortilla in the skillet and cook for 1 1/2 minutes, or until soft and puffed slightly at the edges.
7
Flip the tortilla with tongs and cook for 1 to 2 minutes, or until browned and puffy.
8
Repeat with the remaining tortillas.
9
Layer 1 slice each of mortadella and ham, 2 slices of salami, and 1 slice of provolone on half of each tortilla.
10
Top with one-sixth of the olive salad.
11
Fold the tortillas over the filling and press them closed with the palm of your hand.
12
Brush the tortillas on both sides with the remaining olive oil and sprinkle them lightly with salt.
13
Return the skillet to the stove and heat it over medium-high heat.
14
Add 2 of the quesadillas and toast them for 1 to 2 minutes, or until the bottoms are crispy and brown.
15
Turn the tortillas gently, and toast the other side.
16
Place the cooked quesadillas on the baking sheet and keep them warm in the oven while cooking the remaining 4 quesadillas.
17
To serve, cut each quesadilla in half.
18
The quesadillas can be assembled before cooking 1 day ahead and refrigerated, separated by layers of plastic wrap.

940

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup pimento-stuffed green olives, 3 cloves garlic, minced, 2 tablespoons parsley, chopped, 1/4 cup olive oil, divided, and more.

Yes, Behold! The Muffuletta In Quesadilla Form. falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Behold! The Muffuletta In Quesadilla Form.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions