Tomato and Mozzarella Quesadillas With Basil

Frances Janisch

Ingredients:

• 8 8-inch flour tortillas
• 12 ounces grated or sliced mozzarella 
• 2 tomatoes, cut into 1/4-inch-thick slices 
• 1/2 teaspoon plus 1/8 teaspoon kosher salt 
• 1/2 teaspoon freshly ground black pepper 
• 1 bunch fresh basil, leaves picked 
• 1/4 cup pine nuts, toasted 
• 4 teaspoons extra-virgin olive oil

Directions:

1. 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.
2. Season with ½ teaspoon of the salt and the pepper and top with the remaining tortillas.
3. In a medium bowl, combine the basil, pine nuts, oil, and remaining salt; set aside.
4. 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.
5. Immediately cut the quesadillas into wedges and serve with the basil salad.
   

Source:  realsimple.com