In our quest to expand our lunch options, we tried out this take on quesadillas last week. YUM. I think this will be a lunch time staple during the summer. I have fresh basil growing in the garden and we have been making pesto and these quesadillas with our harvest. I have tomatoes, too...but they are still all green. I've picked maybe 8-10 cherry tomatoes so far, but the heat here makes it difficult for the fruit to set. I'm hoping to keep the plants alive through the heat of the summer and hopefully get a fall tomato harvest. We'll see.
(Click here for the printable version!)
created by Kelly (http://ourlincolnlog.blogspot.com)
inspired by Real Simple
2 flour tortillas
4-6 cherry tomatoes, halved
handful of fresh basil
1/4 cup shredded mozzarella cheese (grate your own! it melts and tastes better!)
olive oil for the pan
1. Heat a skillet over medium-high heat. Brush pan with olive oil.
2. Place one tortilla in the pan and top with cheese, tomatoes, and basil. Top with second tortilla.
3. Cook until cheese begins to melt and bottom tortilla is golden brown. Lift with spatula, rebrush pan with olive oil if needed, and flip to cook the other side.
4. When the other side is golden brown, remove from pan and cut into 4 wedges (I like to use a pizza cutter).