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Mozzarella Basil and Corn Quesadilla

A quick and easy quesadilla that combines fresh mozzarella, sweet corn, and basil with a crisp tortilla, perfect for lunch or a light dinner.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Lunch, Snack
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole tomato, chopped Use fresh, ripe tomatoes for best flavor.
  • 1/3 cup corn Can use fresh or thawed frozen corn.
  • 4 leaves fresh basil, cut into ribbons Add more for an enhanced basil flavor.
  • 2 pieces tortillas Flour or corn tortillas can be used.
  • 1/3 cup shredded mozzarella cheese Freshly shredded mozzarella is recommended.
  • hummus, optional Can be replaced with a light spread of butter or olive oil.
  • salt To taste.
  • pepper To taste.

Method
 

Preparation
  1. Put the chopped tomatoes in a strainer and mix with the corn.
  2. Add salt and allow juices to drip out for a few minutes.
  3. Press on the mixture to make sure most of the moisture gets out.
  4. Add 1/4 cup cheese to the mixture and stir.
  5. Preheat a skillet or a Panini press to medium-high heat.
Cooking
  1. Spread a tortilla with hummus (optional) and top with the tomato mixture.
  2. Top with the remaining cheese and basil leaves, and place the other tortilla on top.
  3. Grill for a few minutes on each side until cheese is melted and the outside of the tortilla is toasted/grilled.
  4. For a more crispy outside, add a little butter or olive oil to the pan before grilling.
  5. Let cool for a few minutes, then cut into wedges and serve.

Notes

Serve hot and sliced into wedges for easy sharing. Light sides like a mixed greens salad or sliced fruit pair well. Avoid microwaving for reheating to preserve crispness.