Quesadillas are a staple for mom’s in the southwest. It’s made as often or more often as grilled cheese for out little ones. There are so many chances to mix them up and make them something new. They are one of my favorite ways

to use up left overs also. In this case I used all fresh ingredients but this could be a quick lunch or even a fantastic fast appetizer for your next cocktail party. Makingappetizers that can be made ahead of time or come together FAST is the key to you enjoying your party as well.

This quesadilla is delicious with the fresh basil and tomatoes. You can really use as much or as little as you want with this one. This is just how I made mine. I used the Best Pizza Sauce EVER to dip in and it was great! What’s your favorite type of quesadilla?

Margarita Quesadilla

Aubrey

Fresh basil and tomatoes come together with melty mozzarella in this quesadilla version of a margarita pizza.

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Prep Time 1

Cook Time 3

Total Time 4

Course Appetizer

Servings

Calories 602 kcal

Ingredients

1 t butter
2 burrito sized flour tortillas
¾ c chopped tomato
½ c. to 1 c mozzarella shredded
1 T fresh basil julienne

Instructions

melt butter in large skillet over med. heat
place one tortilla in pan
spread half of cheese on tortilla
spread tomato and basil evenly over cheese
spread remaining cheese on top of tomato and basil
lay second tortilla on top
press down, trying to flatten
once bottom is golden brown and cheese is melted flip
cook until bottom is golden brown
remove from heat and allow to cool 1-2 minutes
cut like a pizza

Nutrition

Calories: 602kcalCarbohydrates: 40gProtein: 32gFat: 34gSaturated Fat: 19gCholesterol: 104mgSodium: 1446mgPotassium: 520mgFiber: 3gSugar: 8gVitamin A: 1275IUVitamin C: 16.7mgCalcium: 717mgIron: 4.3mg

Tried this recipe?Let us know how it was!