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Tomato and Mozzarella Quesadillas with Basil

Photo: Frances Janisch
Prep time 15 mins
Other time 5 mins
Yield Makes 4 servings

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

Nutrition Information

  • calcium 609.57 mg
  • calories 679.62
  • caloriesfromfat 49 %
  • carbohydrate 57.62 g
  • cholesterol 67.19 mg
  • fat 37.24 g
  • fiber 5.42 g
  • iron 5.32 mg
  • protein 29.55 mg
  • satfat 14.1 g
  • sodium 1336.8 mg

How to Make It

  1. 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.