Today brings you another recipe thanks to Teflon. For more recipes, please visit: http://teflon.com/recipes

Italian influenced, this recipe mimics a platter of antipasto. However, instead of being served as an appetizer, it satisfies the need for a lunch entree with protein, dairy, and vegetables. Two people will have enough for a full lunch by splitting the quesadilla wedges. Or, cut smaller wedges and serve as a side to a bowl of soup.

Antipasto Egg Quesadilla Recipe

Ingredients

4 ounces shredded mozzarella cheese

3 plum tomatoes, cut into 1/4-inch slices

3 hard-boiled eggs, cut into 1/4- to 1/2-inch slices

1 cup roasted red pepper, julienne slices

3/4 cup finely chopped marinated artichoke hearts

6 slices imported prosciutto ham, thinly sliced 3 ounces shaved, imported provolone cheese

6 8-inch flour tortillas

2 tablespoons olive oil

Directions

Build the quesadilla, placing all the ingredients onto three of the tortillas in the order listed above (from the mozzarella to the provolone cheese). Place the remaining tortillas over the top and press down to hold in some of the ingredients.

Brush each side of each tortilla with olive oil. Cook one at a time over medium heat in a skillet coated with DuPont™ Teflon® non-stick coating. Turn once to be sure each side is golden brown and the cheese is melted.

Cut the quesadillas into four wedges and place on a serving platter.