Tomato and Mozzarella Quesadillas with Basil

Name: Tomato and Mozzarella Quesadillas with Basil
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoons freshly ground black pepper; 8 8-inchs 8-inch flour tortillas; 1 bunch fresh basil, leaves picked; 1 teaspoons kosher salt; 340 grams grated or sliced mozzarella; 4 teaspoons extra-virgin olive oil; 59 milliliters pine nuts, toasted; 2 tomatoes, cut into 1/4-inch-thick slices

Tomato and Mozzarella Quesadillas with Basil might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains approximately 29g of protein, 36g of fat, and a total of 666 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a vegetarian diet. Head to the store and pick up pine nuts, flour tortillas, basil, and a few other things to make it today. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. From preparation to the plate, this recipe takes about 15 minutes. This recipe is typical of Mexican cuisine.

Instructions

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.

Ingredients you will need

Mozzarella

Pine Nuts

Tortilla

Tomato

Cheese

Pepper

Basil

Salt

Cooking Oil

Equipment you will use

Cutting Board

Baking Sheet

Grill

Bowl

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 88-inchs

8-inch flour tortillas 1bunch

fresh basil, leaves picked 1teaspoons

kosher salt 340grams

grated or sliced mozzarella 4teaspoons

extra-virgin olive oil 59milliliters

pine nuts, toasted 2

tomatoes, cut into 1/4-inch-thick slices

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.