Imagine pizza Margherita and bruschetta in quesadilla form. Juicy tomatoes, fresh basil and mozzarella enclosed in tortilla grilled until crisp and the cheese has turned gooey. Wouldn’t having that for breakfast set a positive tone for the rest of the day? A few notes though to give the quesadillas the best flavors and aroma.
First, salt and pepper. While mozzarella melts beautifully, it is bland. Sprinkling salt and pepper into the filling gives a more balanced flavor. Salt and pepper also tempers the sharp acidity of fresh tomatoes.
Second, garlic. When making bruschetta, raw garlic is rubbed on the bread, right? I did the same with the tortillas. Trust me, rubbing raw garlic on the tortilla works. You get the aroma of garlic and a hint of the flavor but the quesadillas are not overpowered by the garlic.
Tomato and basil quesadillas
Ingredients
- 1 clove garlic - peeled
- 4 six-inch tortillas - I used whole wheat
- 1 tomato - thinly sliced (I used my mandolin slicer)
- 12 large sweet basil leaves - torn
- ½ cup shredded mozzarella
- salt
- pepper
Instructions
- Take the clove of garlic, cut to expose the center then rub the exposed center on one surface of all the tortillas.
- Lay two tortillas flat (the sides rubbed with garlic on top).
- Divide the tomato slices, basil and mozzarella between them.
- Sprinkle with salt and pepper.
- Top with the remaining two tortillas, garlic-rubbed sides touching the filling (that’s two sandwiches!).
- Grill on an oil-free skillet until heated through and the cheese melts, turning to brown both the top and bottom tortillas.
- Cut into quarters and serve immediately.
