Can I use either corn or flour tortillas in this recipe?

You can! We like flour tortillas for their softer, more flexible texture, but if you prefer the more rustic style of corn tortillas then go for it!

Pesto is a magically delicious Italian paste made with basil leaves, olive oil, Parmesan cheese, pine nuts, and garlic. It is super simple to make ( here is my friend Elise's perfect recipe ) but you can also find it in prepared form in the pasta sauce aisle of your grocery store.

Can this recipe be made ahead of time?

Kind of - you can make an hour or two ahead, but don't wait much longer than that.

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Caprese Quesadillas

Name: Caprese Quesadillas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 2 thinly sliced large tomatoes; 8 eight inch flour tortillas; ¼ cup olive oil; ¼ cup pesto; 1 pound thinly sliced or shredded mozzarella cheese; ½ cup chopped fresh basil

Caprese Quesadillas

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This easy recipe for caprese quesadillas combines fresh tomatoes with basil, pesto and melty mozzarella cheese for a summertime supper treat!

Author: Kate Morgan Jackson
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 quesadillas 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

2 thinly sliced large tomatoes
8 eight inch flour tortillas
¼ cup olive oil
¼ cup pesto
1 pound thinly sliced or shredded mozzarella cheese
½ cup chopped fresh basil

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Instructions

Preheat your oven to 200 (this is so you can keep all the quesadillas warm while you cook them in batches).
Place your sliced tomatoes on some paper towels, place another paper towel on top and press gently. Leave them there while you get the rest of your ingredients ready so they get as dry as possible.
Get out your griddle or your largest skillet and heat over medium high.
While you are waiting for the skillet or griddle to heat up, lay four of the tortillas down and brush with olive oil. Flip them over and brush them with the pesto. Place a layer of cheese over the pesto, then a layer of sliced tomato, then sprinkle on the basil. Cover it all up with the other four tortillas.
Brush the outside of the top tortilla with olive oil and place it on your griddle. Press the quesadilla down with a spatula to smoosh it just a little.
Cook for about 3 to 5 minutes per side minutes or until the cheese is melted and the quesadilla is golden. Remove carefully to a cookie sheet, pop it into the oven and repeat with the remaining quesadillas.
Slice into quarters and serve!

Notes

- Tortillas: You can use either the flour or corn version of these these flat round savory pancakes. We like flour tortillas for their softer texture. You can also use any size…if this is going to be the main course, we recommend 8 inch tortillas.

- Pesto: This basil-based garlicky spread helps to enhance the basil flavor that is going on. There are lots of great pesto recipes out there, or you can pick up a prepared jar in the pasta sauce section of your supermarket.

- Tomatoes: Fresh local tomatoes are the BEST in this recipe…and if you can find an heirloom variety you are going to be in Caprese Quesadilla Heaven. ?

Find it online: https://www.framedcooks.com/caprese-quesadillas/