QUESADILLAS (MOZZARELLA, TOMATO & BASIL) WITH PARMESAN CRUST

By jarren

Ingredients

• 3 tbsp unsalted butter, at room temperature
• 1/2 cup finely grated Parmigiano Reggiano
• 4 , 9 or 10"flour tortillas (burrito size)
• 2 medium tomatoes, seeded and coarsely chopped (about 1 cup)
• 1/3 cup coarsely chopped fresh basil
• Kosher salt and freshly ground pepper

Details

Servings 4

Preparation

Step 1

Position a rack in the center of the oven; heat the oven to 200F.

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 leaving a 1" margin at the edge. Follow with the tomatoes and basil, and sprinkle with 1/4 tsp each salty and pepper. Fold the tortillas in half to enclose the filling, creating a half-moon.

In a 10"or 12" nonstick skillet over medium heat, cook two of the quesadillas, covered, until golden brown on the first side about 3 minutes. Uncover, flip, and cook until the second side is golden brown. Remove from pan and cut into 6 or 8 wedges.