Yesterday’s brunch was an exercise on how to use shredded mozzarella that was so near its expiry date. I thought about making grilled cheese and tomato sandwiches but there was fresh basil in the garden and the idea of fresh herbs in my first meal of the day was too irresistible. Pizza Margherita would have been nice but making the crust would take too long and I could already hear my stomach grumbling.
So, I made tomato and basil quesadillas which are, come to think of it, Mexican sandwiches as they are made of bread with filling. And the lightly crisp tortillas make the quesadillas resemble pizza too.
Tomato and basil quesadillas
- 4 six-inch tortillas (I used whole wheat)
- 1 tomato thinly sliced (I used my mandolin slicer)
- 12 large sweet basil leaves torn
- 1/2 cup shredded mozzarella
- 1 clove garlic peeled
- Take the clove of garlic, cut to expose the center then rub the exposed center on one surface of all the tortillas. Trust me, this works. You get the aroma of garlic and a hint of the flavor but the quesadillas are not overpowered by the garlic.
- Lay two tortillas flat (the sides rubbed with garlic on top). Divide the tomato slices, basil and mozzarella between them. Sprinkle with salt and pepper. Top with the remaining two tortillas, garlic-rubbed sides touching the filling (that’s two sandwiches!).
- Grill on an oil-free skillet until heated through and the cheese melts, turning to brown both the top and bottom tortillas.
- Cut into quarters and serve immediately.
I served the quesadillas with cucumber and mint agua fresca.