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
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.