Tomato and Basil Quesadillas

tomato and basil quesadillaHere’s a fun fusion dish: Italian meets Mexican in my Tomato and Basil Quesadilla!

I visited a restaurant many years ago that offered this on their menu. They were primarily Latin food, but occasionally the chef would offer this. Whenever I saw it available I always had to order it.

It was my first introduction to the concept that you could create something new and altogether unique by combining cuisine from different cultures. Of course, now the idea of “fusion” food has been around for a while. And there are even entire restaurants whose menus are only fusion.

Unfortunately, the restaurant where I saw this (and had “a few” delicious margaritas) has long gone out of business. But the essence of this meal is simple enough that I was easily able to recreate it in my own kitchen. I hope you enjoy this one as much as I have!

Tomato and Basil Quesadillas
Makes 2

2 8” flour tortillas
2/3 cup part-skim mozzarella or cheddar Jack, shredded
1 large Roma tomato, sliced
2 Tbsp fresh basil, shredded
salsa and sour cream for serving, if desired

Heat a non-stick skillet. Add the tortilla. Arrange 1/3 cup cheese, a few of the tomato slices, and 1 tablespoon of the basil on one half of the tortilla. Fold the other half of the tortilla over the filling and cook until lightly browned, 3 or 4 minutes. Flip and cook the other side a few minutes longer, until lightly browned.

Remove from heat. I like to use a pizza wheel to slice these. Serve with salsa and sour cream.

tomato and basil quesadilla

tomato and basil quesadilla

tomato and basil quesadilla

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  1. […] cheese-filled dishes like quesadillas, enchiladas, nachos, chiles rellenos, and burritos are common menu staples. Feel free to ask for no […]

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