Tomato and Mozzarella Quesadillas With Basil

Tomato and Mozzarella Quesadillas With Basil
Frances Janisch

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Serves 4
preparation
15
minutes
cooking
20
minutes

Ingredients

8
8-inch flour tortillas
12
ounces
grated or sliced mozzarella
2
tomatoes, cut into 1/4-inch-thick slices
1/2
teaspoon
plus 1/8 teaspoon kosher salt
1/2
teaspoon
freshly ground black pepper
1
bunch fresh basil, leaves picked
1/4
cup
pine nuts, toasted
4
teaspoons
extra-virgin olive oil

Directions

  1. Heat grill to medium. Place 4 of the tortillas on a cutting board and top with the mozzarella and tomatoes, leaving a 1-inch border.
  2. Season with ½ teaspoon of the salt and the pepper and top with the remaining tortillas.
  3. In a medium bowl, combine the basil, pine nuts, oil, and remaining salt; set aside.
  4. Cook the quesadillas around the perimeter of the grill until the cheese melts and the tortillas are crisp and golden, about 2 minutes per side.
  5. Immediately cut the quesadillas into wedges and serve with the basil salad.
Sara Quessenberry
August 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 49 %
  • Calcium 609.57 mg
  • Carbohydrate 57.62 g
  • Cholesterol 67.19 mg
  • Fat 37.24 g
  • Fiber 5.42 g
  • Iron 5.32 mg
  • Protein 29.55 mg
  • Sat Fat 14.1 g
  • Sodium 1336.8 mg
What does this mean? See Nutrition 101.

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