Caprese Inspired Quesadilla is a fantastic twist of flavor. Easy and full of fresh flavors, this quesadilla is a simple meal to relish at any point in time. In addition, it is kid-approved and a crowd-pleaser.
Well, summer is almost over, and we are officially ready to step into the fall month. Over the last few months, we cherished the fresh bounty of our kitchen garden produce.
We have so many tomatoes, peppers, eggplants, gourds, herbs, chilies, lemons, and whatnot from the garden. We have been self-sufficient in fresh produce for the last 3 months.
Tomatoes and fresh basil are a match made in heaven and I love to use them. My kids love quesadillas as their lunch or dinner and for them, I experiment with the flavor a lot.
What is Caprese Inspired Quesadilla?
Have you ever tried Caprese sandwiches or salad? I love how juicy tomatoes, creamy mozzarella, and fresh basil combined with red wine vinaigrette taste.
It's just an amazing flavor combined with tortillas in the form of a quesadilla. These are fun foods, which are healthy and filling at the same time.
You May Also Want to Check Out a Few of My Other Mexican-Inspired Recipes-
What Ingredients Are Needed?
Fresh Ripe Tomato- Cherry tomato, vine ripe tomato, or any other type of tomato works best in this recipe. Freshness makes a huge difference.
Mozzarella Cheese- Any as per your preference. There are so many types of vegan cheese available on the market.
Fresh Basil Leaves- Fresh basil leaves provide a lovely aroma and taste.
Onion- I have used a few slices of red onion in each of my quesadillas to enhance the taste. Feel free to skip that if you do not like the taste.
Salt, Red Pepper Flakes- Seasoning is super important, however, it should be mildly seasoned with salt and pepper.
Mozzarella Cheese- I have used cheese balls and shredded cheese in this recipe.
Olive Oil or Any Vegan Butter- Just a little bit of these is more than sufficient to make a good quality quesadilla.
Tortilla- Wheat tortillas are perfect for this recipe.
Caprese Inspired Quesadilla
- 4 Big Wheat Tortilla
- 2 Cups Cherry tomato halves
- 2 Cups Shredded Vegan Mozarella cheese
- ½ Cup Sliced Onion
- 1 Cup Basil Leaves
- 1 Tsp Red Pepper Flakes
- 1 Tbsp Olive Oil /Vegan Butter
- Place one tortilla in a medium heated pan.
- Arrange tomatoes ,basil , onion, red pepper flakes and shredded cheese over the half of the tortilla.
- Fold the tortilla in half. Cook both sides till they look golden and crispy.
- Cut into wedges and enjoy.