Caprese Quesadilla

I absolutely LOVE quesadillas!  Honestly, who can't resist them?  In case you are from another country or planet, a quesadilla is a flour tortilla filled with a savory mixture, then folded in half and toasted or fried.  The filling traditionally consists of shredded cheese, cooked meat, refried beans, and other typical Mexican or Tex-Mex ingredients.  I typically use a smaller diameter tortilla, so I use a total of two rather than folding it in half.  Then, I heat it in a pan, similar to the method for a grilled cheese sandwich.  Quesadillas are extremely versatile.  You can fill them with whatever your imagination comes up with!  And that is exactly what I did here.  I had some leftover ingredients from the previous night's dinner, Grilled Balsamic Bruschetta Chicken, so I got creative and the results were DELICIOUS!  There isn't a ton of measuring to this, since I had leftovers, but it's the typical Italian way to cook.  Just ask Grandma! This would also be good with some grilled chicken thrown in.  Enjoy!

Caprese Quesadilla

• 2 small, or 1 large, flour tortilla
• Butter
• 1-2 Roma tomatoes, chopped
• 1 garlic clove, minced
• 2 fresh basil leaves
• 1 teaspoon balsamic vinegar
• Salt
• 2 slices fresh mozzarella cheese

Prepare the filling by combining the tomatoes, garlic, and basil in a small bowl.  To cut the basil, take a few leaves, roll them up and then slice thinly.  This is called a chiffonade.  Lightly toss the mixture with some balsamic vinegar.  Add salt to taste.  In a skillet on medium to medium-high heat, place a tablespoon of butter in the pan.  Once it is melted, place one tortilla in the skillet.  Take one slice of fresh mozzarella cheese and break it into pieces, placing the pieces on the tortilla.  Sprinkle the tomato mixture on top of the cheese.  Take the second piece of cheese, break it into pieces like the first slice, and place on top of the tomato mixture.  Place the second tortilla on top.  If using one large tortilla, sprinkle the ingredients on only one half of the tortilla.  After the second piece of cheese is added, fold the tortilla in half.  Allow the tortilla to brown a little, being careful not to burn.  Gently flip the quesadilla over to brown the other side to your liking.  Remove from pan.  Let cool for 1-2 minutes before cutting into fourths.  Serve with warmed spaghetti sauce, marinara, or pesto.