Serves 1
10 min
Mozzarella, Basil and Corn Quesadilla
Recipe GLPR5d5805b4addd9b
A warm, crispy-edged quesadilla filled with fresh corn and tomatoes, melted mozzarella cheese, and fragrant basil ribbons. Quick to make and perfect as an appetizer or light snack.
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Ingredients
1 whole tomato, chopped
½ cup fresh corn kernels
Salt and black pepper to taste
½ cup shredded mozzarella cheese, divided
2 large flour tortillas
2 tablespoons hummus, optional
4 fresh basil leaves, cut into thin ribbons
1 teaspoon butter or olive oil for cooking, optional
Directions
Place the chopped tomato in a fine-mesh strainer and add the corn kernels. Mix gently to combine.
Sprinkle salt and pepper over the mixture. Let it sit for 2–3 minutes to allow excess moisture to drain into the strainer. Press gently with a spoon or spatula to release any remaining liquid.
Transfer the drained tomato and corn mixture to a small bowl. Stir in ¼ cup of the mozzarella cheese until evenly distributed.
Preheat a large skillet or griddle to medium-high heat.
Spread the optional hummus thinly onto one tortilla. Top with the corn and tomato mixture, spreading it evenly.
Sprinkle the remaining ¼ cup mozzarella over the filling, then arrange the fresh basil ribbons on top. Place the second tortilla over the filling, pressing gently to secure.
Lightly butter or oil the preheated skillet if desired for extra crispness. Place the assembled quesadilla on the hot surface and cook for 2–3 minutes until the underside is golden brown and crispy.
Carefully flip the quesadilla and cook the other side for another 2–3 minutes until golden and the mozzarella is completely melted.
Transfer to a cutting board and let cool for 1–2 minutes. Cut into triangular wedges and serve warm.
