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Grilled Caprese Quesadillas

August 10, 2014

I love Caprese Salad! Who doesn't love fresh Caprese? From the creamy, fresh mozzarella cheese with crisp basil leaves sandwiched between juicy slices of sweet tomato drizzled in lovely extra virgin olive oil and balsamic vinegar, I don't know what is not to love.

 

More so on the topic, I love quesadillas but they can be extra fatty with too much of the wrong thing and too much of a mess. Although this meal is a little messy, cause when is melted cheese all over your plate, hands and face, how can it not messy? If you don't know the answer to the above mentioned act in question, join the club. Melting cheese is always messy and it's always delicious and it's never to be argued why you're full of messy, melty, delicious, juicy cheese because it's absolutely the most wonderful party in your mouth feeling.
 


Enough with the cheese. This summer and in the Lopez-Sarraff home, tacos are all the rage. And I mean all the rage! Tacos in sweet potatoes and tacos in crispy, corn tortilla bowls, and even taco freaking salads. Everything we eat is usually made at home, except the rare times we eat out and pick and choose our healthy options. I kept thinking that if tacos are all the rage so should Grilled Caprese Quesadillas as well.

 

Like I mentioned earlier, quesadillas are always greasy, full of stuff and sauce that I don't even want to know what it is and just plain not healthy which means I am not interested.

 

Caprese salad is also all the craze: each and every single summer. It feels like it gets old sometimes though. Tacos. Caprese salads. Taco bowls. Hasselback Caprese. Taco salads. Stuffed caprese tomato. Taco boats. Caprese made simple. You name it, I have made it or blogged about it during the summer. Of course, I love anything related to tacos/quesadillas and caprese. I was tired of the same old, same old summer stuff and couldn't finish off the summer right without my beautiful, dream come true Grilled Caprese Quesadillas!

 

Although the pictures of this food photography outdoor photoshoot did not go as planned, I can tell you right this moment that it might have something to do with a bite I took out of the corner of one of my stacked Grilled Caprese Quesadillas. I said might and, no, I won't confirm if I did or didn't do what I said I might have done.

 

XO


 

Grilled Caprese Quesadillas

 

Crispy corn tortillas, healthy pesto dressing, thinly sliced tomatoes and melted fresh mozzarella cheese make the Grilled Caprese Quesadillas.

 

 

 

 

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 6

 

 

 

 

Ingredients

 

Pesto Dressing

 

Quesadilla Filling

  • 8 oz mozzarella cheese, sliced

  • 4 tomatoes, thinly sliced

 

Instructions

  1. On a hot skillet or grill, toast one side of each tortilla until browned.

  2. Pulse ingredients for dressing in food processor until combined. (It will be clumpy)

  3. Spread pesto dressing on one side of each tortilla. Top with slices of mozzarella and tomato. Seal each quesadilla with a tortilla.

  4. Place each caprese quesadilla back on the skillet. Cook on both sides until cheese is melting.

  5. Serve.

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