Follow these simple steps to create perfectly delicious Italian Quesadillas every time. The process is straightforward, making this recipe ideal for even beginner cooks.

1. Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese with a pinch of salt and black pepper. You can also add a touch of garlic powder and Italian seasoning here if using for extra flavor depth. Mix well until everything is evenly combined. This seasoned ricotta will serve as the creamy base of our Italian quesadilla, providing a delightful contrast to the other ingredients.
2. Prepare the Sun-dried Tomatoes: If your sun-dried tomatoes are packed in oil, drain them well and pat them dry with a paper towel to remove excess oil. This will prevent the quesadillas from becoming greasy. Slice the sun-dried tomatoes into smaller, bite-sized pieces. If they are already julienned, you can use them as they are. Smaller pieces will distribute more evenly within the quesadilla.
3. Assemble the First Layer: Lay one large flour tortilla flat on a clean surface. Spread a generous layer of the seasoned ricotta cheese evenly over half of the tortilla, leaving about an inch border along the curved edge for easy folding and sealing. Ensure the ricotta is spread consistently for even flavor distribution in every bite.
4. Add the Pesto and Sun-dried Tomatoes: Spoon a generous amount of pesto over the ricotta cheese layer on the same half of the tortilla. Spread it gently to cover the ricotta. Next, scatter the chopped sun-dried tomatoes evenly over the pesto layer. These ingredients form the heart of the Italian flavor profile of the quesadilla.
5. Sprinkle with Mozzarella: Generously sprinkle shredded mozzarella cheese over the pesto and sun-dried tomatoes. Make sure the mozzarella is distributed evenly to ensure a good melt and cheesy goodness throughout the quesadilla. Don’t be shy with the cheese – it’s what makes a quesadilla truly satisfying!
6. Add Fresh Basil: Arrange fresh basil leaves on top of the mozzarella cheese. Distribute them somewhat evenly, allowing their aromatic oils to infuse into the melting cheese and fillings. The fresh basil adds a final touch of Italian freshness.
7. Fold and Seal: Carefully fold the plain half of the tortilla over the filling, creating a half-moon shape. Gently press down on the folded quesadilla to help seal the edges and ensure the filling is snug inside.
8. Cook the Quesadilla: Heat a large skillet or griddle over medium heat. Add a tablespoon of olive oil to the hot skillet and swirl to coat the bottom evenly. Carefully place the folded quesadilla in the hot skillet.
9. Toast and Melt: Cook the quesadilla for about 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the mozzarella cheese is melted and gooey inside. Use a spatula to gently press down on the quesadilla occasionally while cooking to ensure even browning and melting. Monitor the heat to prevent burning – you want a nice golden-brown crust, not a charred one.
10. Repeat and Serve: Remove the cooked quesadilla from the skillet and set aside. Repeat steps 3-9 to make the remaining quesadillas. Once all quesadillas are cooked, let them cool slightly for a minute or two before slicing them in half or into wedges. Serve immediately while they are warm and cheesy, and enjoy the delicious Italian flavors!