Tomato and Mozzarella Quesadillas with Basil

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Tomato and Mozzarella Quesadillas with Basil

 

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

 

Heat grill to medium. Arrange 4 of the tortillas on a cutting board.

Arrange the mozzarella and tomatoes on the tortillas, leaving a 1-

inch border empty. Season with 1/2 teaspoon of the salt and the

pepper and top with the remaining tortillas. In a medium bowl,

combine the basil, pine nuts, oil, and the 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.

 

Tip: Instead of grilling the quesadillas, try broiling them. Arrange

them on a baking sheet and broil, turning once, until the cheese

melts and the tortillas are golden brown.

 

Yield: Makes 4 servings

 

 

 

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