Fresh basil and tomatoes give these quesadillas a seasonal twist. And the minimal prep and time involved makes this great for busy week nights(make extra for lunch leftovers please🙋😙).
You could def omit the chicken to make this vegetarian – maybe throw some more cheese in there if you go that route. Or. I bet this would be awesome with some cooked down portobellos instead of chicken😍
You can’t have quesadillas without a dip, and a caprese salad needs balsamic, so I went with a reduced balsamic dip(or drizzle) sauce. It complemented the basil, tomato, and mozzarella perfectly.
Balsamic Reduction Sauce
½ cup balsamic vinegar
1 tablespoons brown sugar
In a small pot, combine the vinegar and brown sugar, stirring until sugar is dissolved.
Bring to a boil, reduce heat, and simmer (uncovered), stirring occasionally, for 10-15 minutes, until reduced by half.
Cool as much as possible before serving (place in fridge if possible).
Best chilled overnight, but may be used once cooled to room temperature.
- 2 12-inch tortillas
- 1 cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- 1 bunch of fresh basil (approx 10 leaves per quesadilla)
- 1 Tablespoon pesto sauce
- 1 small tomato, sliced
- 1 - 1½ cups cooked and shredded chicken - about 1 chicken breast
- salt and pepper
- Mix pesto with shredded chicken
- Spray a large non-stick frying pan with oil and heat over medium heat. Place tortilla on pan.
- Assemble quesadillas by scattering mozarella, parm, basil leaves, tomato slices, chicken, then ANOTHER layer of mozzarella and parm over half of the tortilla. Season with salt and pepper.
- Flip the empty side over the filled side and GENTLY flip the quesadilla and cook until the other side is golden brown, another 2 or so minutes. You can press down with a spatula to squish every thing down.
- Serve immediately, and don't forget to drizzle generously with the balsamic reduction! (Or use the dipping method like I did😉)