Tomato and Mozzarella Quesadillas With Basil
Serves 4|
Hands-On Time:
15m
|
Total Time:
20m
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
- 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.
- Season with ½ teaspoon of the salt and the pepper and top with the remaining tortillas.
- In a medium bowl, combine the basil, pine nuts, oil, and remaining salt; set aside.
- 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.
- Immediately cut the quesadillas into wedges and serve with the basil salad.
Nutritional Information
- Per Serving
- Calories 679.62Calories From Fat 49%
- Calcium 609.57mg
- Carbohydrate 57.62g
- Cholesterol 67.19mg
- Fat 37.24g
- Fiber 5.42g
- Iron 5.32mg
- Protein 29.55mg
- Sat Fat 14.1g
- Sodium 1336.8mg
What does this mean? See Nutrition 101.
Quick Tip
Instead of grilling the quesadillas, broil them on a baking sheet, turning once, until they’re golden brown and the cheese
has melted.
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