Caprese Quesadilla with Tomato, Mozzarella & Basil Mayonnaise Recipe
The perfect summertime lunch idea! This caprese salad-inspired quesadilla is filled with tomato, mozzarella and basil.
Prep Time10 minutes mins
Cook Time6 minutes mins
Total Time16 minutes mins
Course: Appetizers, Entrees
Cuisine: Mexican
Keyword: Vegetarian
Servings: 4 Quesadillas (16 Wedges)
Calories: 559kcal
Basil Mayonnaise:
- 6 tablespoons mayonnaise I used low-fat
- 3 tablespoons thinly sliced fresh basil
Quesadilla:
- 8 whole wheat tortillas
- 4 medium tomatoes cut into ½-inch thick slices
- 6 ounces fresh mozzarella cut into strips
For the mayonnaise, stir together mayonnaise and basil. Set aside.
For the quesadillas, spread the basil mayonnaise on one side of each tortilla.
Lay tomato slices and mozzarella strips on 4 of the tortillas. Cover with remaining tortillas.
Preheat skillet over medium-high heat (you can use 2 skillets to make this process faster). Place quesadillas, cooking one at a time, in skillet.
Cook until cheese is melted and tortillas are golden brown, 2 to 3 minutes per side.
Remove from pan and let rest for a couple of minutes. Cut each quesadilla into 4 wedges.
Calories: 559kcal | Carbohydrates: 51g | Protein: 19g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 978mg | Potassium: 324mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1405IU | Vitamin C: 17.2mg | Calcium: 393mg | Iron: 2.8mg