Mozzarella, Basil, and Corn Quesadilla – a delicious recipe with Tomato, Corn, Salt, Mozzarella Cheese, whole Tortillas, Fresh Basil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put the chopped tomatoes in a strainer and mix with the corn.
2
Add salt and allow juices to drip out for a few minutes.
3
Press on the mixture to make sure most of the moisture gets out.
4
Add 1/4 cup cheese to the mixture and mix.
5
Preheat a skillet or a panini press to medium-high heat.
6
Spread a tortilla with hummus (optional) and top with the tomato mixture.
7
Top with the remaining cheese and basil leaves, and place the other tortilla on top.
8
Grill for a few minutes on each side until cheese is melted and the outside of the tortilla is toasted/grilled.
9
For a more crispy outside, add a little butter or olive oil to the pan before grilling.
10
Let cool for a few minutes, then cut into wedges and serve!
70
kcal
Calories
3
g
Fat
8
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 whole Tomato, Chopped, ⅓ cups Corn, Salt, ⅓ cups Shredded Mozzarella Cheese, Divided, and more.
Yes, Mozzarella, Basil, and Corn Quesadilla falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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