Meatless Monday: Tomato & Mozzarella Quesadillas with Basil

Here is a super quick and easy Meatless Monday recipe perfect for the summer when tomatoes and basil are in season.  I didn’t make any changes other than drizzling some balsamic vinegar on the basil salad.

Tim and I both enjoyed our “Caprese” quesadillas!  And, I loved getting dinner on the table in 10 minutes and the very limited clean up work!

Tomato & Mozzarella Quesadillas with Basil
Real Simple

  • 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


  1. Heat grill to medium. Arrange 4 of the tortillas on a cutting board. Arrange the mozzarella and tomatoes on the tortillas, leaving a 1-inch border empty. Season with ½ teaspoon of the salt and the pepper and top with the remaining tortillas.
  2. In a medium bowl, combine the basil, pine nuts, oil, and the remaining salt; set aside.
  3. 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.
  4. Immediately cut the quesadillas into wedges and serve with the basil salad.

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