Fresh Mozzarella Quesadillas
Adapted from Fine Cooking
3 Tbsp unsalted butter, room temperature
½ cup Parmigiano-Reggiano, finely shredded
(4) 10-inch flour tortillas
8 oz DLM Homemade Mozzarella Cheese, cut into small pieces
¾ lb tomatoes, seeded and chopped
½ cup basil, coarsely chopped
Salt and pepper to taste
Position a rack in the center of the oven; heat the oven to 200ºF.
In a small bowl, mix the butter and Parmigiano-Reggiano. Spread this on one side of each tortilla and set the tortillas on a work surface, buttered side down. Distribute the mozzarella among the tortillas, covering only half of each and leaving a 1-inch margin at the edge. Follow with the tomatoes and basil, and sprinkle with salt and pepper to taste.
Fold the tortillas in half to enclose the filling, creating a half moon.
In a large non-stick skillet over medium heat, cook the tortillas, covered, until golden brown on the first side. Uncover, flip, and cook until the second side is golden brown and the cheese has melted completely. Transfer the quesadillas to the oven to keep warm and repeat with the remaining quesadillas. Cut each quesadilla into four wedges and serve warm.
Per serving: 427 calories; 27g total fat; 16g saturated fat; 75mg cholesterol; 544mg sodium; 26g total carbohydrates; 18g protein;
Allergy Warning: Contains milk and wheat