Caprese Quesadillas
Ripe, juicy tomatoes, mozzarella cheese and basil pesto cooked up between two perfectly crisp gluten-free tortillas. Serve with a side salad and our Easy Balsamic Vinaigrette for an easy and delicious lunch or light dinner.
Ingredients
Each Quesadilla
- 1-2 tablespoons basil pesto two recipes below or use store bought
- 3 slices large ripe tomato
- 2-4 tablespoons shredded mozzarella according to taste
- 2 gluten-free flour tortillas we used Siete Almond Flour or Cashew Flour Tortillas
- olive oil for coating pan
Classic Basil Pesto (makes approximately 2 cups, store in fridge)
- 2 cups fresh basil leaves, packed
- ½ cup grated Parmesan cheese
- ½ cup extra virgin olive oil
- 2 tablespoons raw, unsalted almonds
- 2 cloves garlic
- 1 teaspoon rice wine vinegar
- ¼ teaspoon salt
- 1/8 teaspoon pepper
Dairy-Free/ Nut-Free Basil Pesto
- 2 cups fresh basil leaves, packed
- 1 large garlic clove
- ⅓ cup pepitas (pumpkin seeds)
- 1 tablespoon nutritional yeast
- ⅓ cup olive oil, more as needed
- ¼ teaspoon salt, to taste
- black pepper to taste
Easy Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 ½ tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- dash garlic powder
- dash salt
Instructions
Classic Basil Pesto
- Place basil, garlic and almonds in a food processor and run/pulse several times until finely minced.
- Add salt and pepper and pulse a few more times.
- With the food processor running, stream olive oil into the top of the food processor. Scrape down the sides as needed and run food processor until well combined and mixture is smooth.
- Add cheese and process briefly until just combined.
- Add rice wine vinegar and pulse a few times until just combined. Pulse additionally as needed to get creamy texture.
- Can be made ahead and kept in a sealed container in the refrigerator. Bring to room temperature to be more spreadable.
Dairy-Free Nut-Free Basil Pesto
- Blend all the pesto ingredients together using a food processor, until smooth and creamy. Add additional oil as needed.
- Can be made ahead and kept in a sealed container in the refrigerator. Bring to room temperature for easier spreading.
Easy Balsamic Vinaigrette
- Whisk together all the ingredients in a liquid measuring cup or small bowl until well combined.
- Can be made ahead and stored in the refrigerator.
Caprese Quesadilla
- Heat a saute pan over medium heat, lightly coat with oil and place one tortilla in the pan and gently heat it about 1 minute or until it starts to bubble up a bit as it cooks. (In our experience, this helps get the tortillas crispy)
- Add 1 to 2 tablespoons basil pesto atop the tortilla and spread evenly.
- Top with 3 large tomato slices, and sprinkle with mozzarella to taste.
- Top with a second tortilla and cook both sides 2-3 minutes, flipping once, until both sides golden and just crisp. Remove from heat, serve and enjoy!
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