introduction
This quesadilla is quick, fresh, and full of flavor. It uses corn, tomato, basil, and melty mozzarella for an easy meal. If you like similar simple melts, try the artichoke and red pepper melt for more ideas.
why make this recipe
This recipe is fast, uses few ingredients, and makes a warm, cheesy snack or light meal. It is fresh from the tomato and basil and has a nice crunch from the tortilla.
how to make Mozzarella, Basil and Corn Quesadilla
Ingredients :
- 1 whole tomato, chopped
- 1/3 cup corn
- 4 leaves fresh basil, cut into ribbons
- 2 tortillas
- 1/3 cup shredded mozzarella cheese
- hummus, optional
- salt
- pepper
Directions :
- Put the chopped tomatoes in a strainer and mix with the corn.
- Add salt and allow juices to drip out for a few minutes.
- Press on the mixture to make sure most of the moisture gets out.
- Add 1/4 cup cheese to the mixture and stir.
- Preheat a skillet or a Panini press to medium-high heat.
- Spread a tortilla with hummus (optional) and top with the tomato mixture.
- Top with the remaining cheese and basil leaves, and place the other tortilla on top.
- Grill for a few minutes on each side until cheese is melted and outside of tortilla is toasted/grilled. For a more crispy outside, add a little butter or olive oil to the pan before grilling.
- Let cool for a few minutes, then cut into wedges and serve.
how to serve Mozzarella, Basil and Corn Quesadilla
Serve the quesadilla warm and cut into wedges. Add a side of salsa or a small salad. It works well for lunch, a snack, or a light dinner.
how to store Mozzarella, Basil and Corn Quesadilla
Store leftover quesadillas in an airtight container in the fridge for up to 2 days. Reheat in a skillet or oven to keep them crisp.
tips to make Mozzarella, Basil and Corn Quesadilla
– Drain the tomato and corn well to avoid a soggy quesadilla.
– Use fresh basil for best flavor.
– Heat the pan well so the tortilla gets crisp and the cheese melts.
variation (if any)
You can add cooked chicken, black beans, or sliced bell pepper for more protein and texture. Swap mozzarella for cheddar if you like a sharper taste.
FAQs
Can I use frozen corn?
Yes. Thaw and drain it well before mixing with the tomato.
Can I make this without hummus?
Yes. Hummus is optional. You can skip it or use a thin layer of butter or olive oil instead.
How do I get the tortilla extra crispy?
Brush the skillet or the tortilla with a little butter or olive oil and cook on medium-high heat until golden.
Can I make these ahead?
You can prepare the filling ahead and keep it in the fridge, then assemble and grill just before serving.
Conclusion
For the original recipe and more tips, see Mozzarella, Basil and Corn Quesadilla Recipe – Pinch of Yum.