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
  • ½ teaspoon plus 1/8 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 bunch fresh basil, leaves picked
  • ¼ cup pine nuts, toasted
  • 4 teaspoons extra-virgin olive oil

Heat grill to medium. Place 4 of the tortillas on a cutting board and top with the mozzarella and tomatoes, leaving a 1-inch border.

Season with ½ teaspoon of the salt and the pepper and top with the remaining tortillas.

In a medium bowl, combine the basil, pine nuts, oil, and 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.

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