Cheesy Tomato Basil Quesadilla

Warm crispy tortilla filled with melted cheese, sweet grape tomatoes, and refreshing basil. Each bite is filled with cheesy flavorful goodness.

 

Happy June! Can you believe it’s already June? Time flies by so fast! Another few weeks and it’ll officially be summer!

To welcome June, I have another delicious summery recipe for you!

One of my favorite Mexican-inspired foods is quesadilla. It’s so simple compared to the burrito, but it’s filled with so much flavor. Sometimes it’s filled with just delicious gooey cheese. Other times, it’s filled with chicken and cheese. Occasionally, if you’re lucky enough to catch the Korean food trucks, you might be able to find kimchi quesadilla.

Which reminds me… I haven’t had one in awhile. Hm…

My quesadillas aren’t as unique as the Korean style kimchi quesadillas, but I can guarantee you that it’ll taste amazing. Ask my sister. She’ll tell you. I made her my official taste tester. =)

These quesadillas are warm and cheesy and filled with fresh ingredients. The grape tomatoes and basil stand out on their own. There’s no need to even season the quesadilla.

First, use nonstick cooking spray to coat the bottom of a small skillet. Place a tortilla on top and allow it to heat. Add mozzarella cheese on top. Make sure to add cheese along the edges. The melted cheese on the edge helps seal the two tortillas together. However, try to keep the cheese on the tortilla. I accidentally missed and some of the cheese started to burn off the side.

Place sliced tomatoes and basil over the cheese.

Add extra cheese over the tomato and basil.

Place the second tortilla on top. Once the bottom tortilla has turned golden brown, use a spatula to help flip the quesadilla over.

Allow the tortilla to heat for a minute or two until golden brown. Remove the quesadilla from heat and place on a plate. Cut the quesadilla into fourths.

Repeat with the second quesadilla.

Serve the quesadilla warm and enjoy!

Want instant updates? Follow me on Facebook, Twitter,  Instagram, or Bloglovin.

For a printer friendly version of this recipe, click here.

Click on the image below for an enlarged version of this recipe.