How ‘bout a Quickie!

Here is a fast and flavorful one. The pine nut and basil salad adds a nice dimension and it prepares very fast.

Tomato and Mozzarella Quesadillas

8 8-inch flour Tortillas
12 oz. Grated or sliced mozzarella
2 tomatoes cut into ¼ inch thick sliced
1/2 tsp and 1/8 tsp. of kosher salt
½ tsp fresh-ground black pepper
1 bunch fresh basil, picked
¼ cup pine nuts
3 tsp extra virgin olive oil

Prepare a cookie sheet by covering it with aluminum foil (that speeds the clean up). Fire up your oven’s broiler. Arrange four tortillas on a cutting board. Arrange the tomatoes and cheese on the tortillas, leave about and inch border on the edges. Season with the ½ tsp. salt and the pepper. Top each with a tortilla. In a medium bowl, combine the basil, pine nuts and the remaining salt; set aside. Cook the quesadillas under the broiler, turn them once as they brown on the top side.

Cut tortillas into wedges and serve with the basil salad.

Life in the fast lane--not the drive-thru!!!
MITK