Photo: Frances Janisch
Prep Time
15 Mins
Other Time
5 Mins
Yield
Makes 4 servings

How to Make It

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.

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Ratings & Reviews

HelenStD's Review

kcoultas1
August 17, 2014
Very tasty, and quick and easy too! I put the basil, pine nuts and olive oil in the quesadilla rather than along side. Will definitely make this again.

kcoultas1's Review

qawsed
October 12, 2010
Loved this recipe, especially the pine nuts and basil. Maybe next time I would try a different cheese like peppperjack.