I love Caprese salads… fresh mozzarella cheese, tomatoes and fresh basil drizzled with extra virgin olive oil. Mmmmm!!! So when Rachael Ray proposed in one of her shows to make quesadillas with an Italian twist, I was all eyes and ears.
I tried this one night I wanted a quick dinner… this Quesadilla Caprese works great alone or accompanied with a salad. As an appetizer or as lunch or light supper. The fresh mozzarella is very watery and oozes a bit when you’re making it, but the flavor is amazing.
1 whole wheat tortilla 4-5 fresh mozzarella slices 3 tomato slices 4-5 fresh basil leaves Extra-virgin olive oil Salt and Pepper to taste
In a large skillet over medium-high heat, brush some olive oil.
Place whole wheat tortilla to warm up. Flip over to the other side.
Place 1/2 of the mozzarella slices, tomatoes, sprinkle salt and pepper, place basil leaves and the remaining mozzarella slices. You need cheese next to the tortilla side to act as the “glue” that will keep the quesadilla closed and together.
5. Press down with a spatula. Some of the moisture of the cheese will ooze out. Don’t worry, keep the skillet warm enough and the tortilla will not wilt. Actually it helps to build some crust on the outside rim. Flip it a few times to get the cheese well melted on both sides.
6. Dress with a additional drizzle of olive oil.
Try it… it’s awesome.