Tomato, Basil & Mozzarella Quesadillas

by Jessica on June 29, 2011

Tomato, Basil & Mozzarella Quesadillas

I’m not usually a fan of leftovers, but if there’s anyone I’ve ever met that hates them more than me, it’s C. If I’m short on time and that’s all there is, I’ll bite the bullet and pop them in the microwave. C, on the other hand, won’t touch them with a 10-foot pole. So, when I found myself without a lunch date this past Monday, I remembered the mozzarella slices and bright red tomato I had leftover from last Friday’s Mozzarella, Tomato & Strawberry Salad. The little wheels in my brain started turning and instead of grabbing a greasy to-go lunch, I hurried home to make this. It was packed with spices (from the Gewürtz Depot, no less) and surprisingly filled me up for the rest of the day. Now who says leftovers aren’t any good??

Tomato, Basil & Mozzarella Quesadillas 2

Tomato, Basil & Mozzarella Quesadillas
Adapted from: Real Simple

Yields: 4 servings

8 (8-inch) flour tortillas
1 tbsp unsalted butter
12 oz grated or sliced mozzarella
2 plum tomatoes, cut into 1/4-inch-thick slices
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 bunch fresh basil, leaves picked

Heat panini grill to low-medium. Brush the tortillas with the melted butter and place one in the center of the grill. Top with 3 ounces of mozzarella, several slices of tomato and several leaves of basil, leaving a 1-inch border. Season with ½ teaspoon of the salt and the pepper and top with another tortilla.

Close the press and cook the quesadilla until the cheese melts and the tortillas are crisp and golden, about 5-6 minutes total. Repeat with the remaining tortillas and ingredients, then cut the quesadillas into wedges and serve. However, if you’re not quite ready to eat, they can be kept warm in a 250 degree oven until you are.

*If you don’t have a panini press, these can be made in a large, non-stick or cast-iron skillet. Directions are the same, except you’ll need to cook the quesadilla for 3-4 minutes on each side, flipping it over in between.

Tomato, Basil & Mozzarella Quesadillas 3

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{ 9 comments… read them below or add one }

1 Kayte June 29, 2011 at 12:34 pm

So simple, so summery, so pretty, so fast, so going to be my lunch right now, yes, RIGHT NOW. Thanks, I was just wondering what lunch was going to be…and then you appeared!

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2 yummychunklet June 29, 2011 at 2:21 pm

Ah, is there any version of mozzarella, tomato and basil I don’t like? These look amazing!

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3 Artizone June 29, 2011 at 4:58 pm

That’s really smart. Lots of places make tomato, basil and mozzarella pizza, so why not a quesadilla! If anyone in the Dallas area needs fresh basil and mozzarella delivered, we’d love if you gave us a try.

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4 Weekend Cowgirl June 30, 2011 at 8:42 am

Looks great and so healty also!

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5 Eliana June 30, 2011 at 9:52 am

Quesadillas are the perfect way to make use of leftovers. And this one looks perfect to me 🙂

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6 Katie June 30, 2011 at 5:43 pm

I can tell tomatoes are in season! I’ve been coming across so many great ideas for how to use them that are all so different. I love quesadillas, and this sounds like a perfect lunch!

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7 Salad in a Jar July 2, 2011 at 2:17 am

Always looking for another way to fix the raw tortillas I get from Costco. I think this will work!

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8 Jessica January 11, 2013 at 1:27 pm

Made these today with just cheese and fresh basil leaves. So simple and so delish. I need to make quesadillas more often. JTR

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9 JustOneMoreBite August 25, 2013 at 3:48 pm

These quesadillas look so yummy! They remind of me the quesadillas I made a few days ago; I stuffed them with cheese, tomatoes, and fresh basil!

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