Mozzarella, Tomato & Basil Quesadillas with Parmesan Crust

Mozzarella, Tomato & Basil Quesadillas with Parmesan Crust
Photo by Scott Phillips


  • 3 tablespoons unsalted butter, at room temperature
  • 8 ounces mozzarella (see note), coarsely grated (about 2 cups)
  • 2 medium tomatoes (about ¾ pound total), seeded and coarsely chopped (about 1 cup)
  • 4 9- or 10-inch flour tortillas (burrito size)
  • 1/3 cup coarsely chopped fresh basil
  • 1 ounce finely grated Parmigiano Reggiano (½ cup)
  • Kosher salt and freshly ground black pepper

Position a rack in the center of the oven; heat the oven to 200°F. In a small bowl, mix the butter and Parmigiano. Spread this on one side of each tortilla and set the tortillas on a work surface, buttered side down. Distribute the mozzarella among the tortillas, covering only half of each and l...

View full recipe at Fine Cooking


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