Ingredients
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4 large flour tortillas
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1 ½ cups shredded mozzarella or sliced fresh mozzarella
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2 medium tomatoes, thinly sliced
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½ cup fresh basil leaves
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1 tablespoon olive oil or butter
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1 teaspoon balsamic glaze (optional)
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¼ teaspoon salt
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¼ teaspoon black pepper
Instructions
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Heat a large skillet over medium heat and add olive oil or butter.
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Place one tortilla in the skillet.
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Sprinkle a layer of mozzarella cheese over half of the tortilla.
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Add tomato slices evenly over the cheese.
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Place fresh basil leaves on top of the tomatoes.
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Add another light layer of mozzarella cheese.
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Season lightly with salt and black pepper.
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Fold the tortilla in half to create a half-moon shape.
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Cook for about 2–3 minutes until the bottom becomes golden and crispy.
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Carefully flip with a spatula and cook the other side until the cheese melts.
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Remove from the skillet and let it rest for 1 minute.
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Slice into wedges and drizzle with balsamic glaze if desired.
Notes
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Use ripe tomatoes for the best flavor.
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Avoid adding too many tomatoes to prevent a soggy quesadilla.
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Fresh mozzarella melts beautifully but should be sliced thinly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 quesadilla
- Calories: 360
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 35mg