Tomato and Mozzarella Quesadillas With Basil

 Found on Easy as a Menu

Adapted from 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

Directions

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.

Note to Self: This was delish! I made a few changes because I didn't buy the pine nuts, so I didn't make the basil salad. Instead, I just added a few pieces of fresh basil to each quesadilla. I didn't grill it either, just cooked it all in a non-stick skillet. Fresh basil & garden picked tomatoes were key. I guess in a pinch, dried would work, but fresh is the best! Very tasty and a snap to put together.