Caprese Quesadilla with Tomato, Mozzarella & Basil Mayonnaise Recipe

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    16 mins

  • Servings

    4 Quesadillas (16 Wedges)

  • Calories

    559 kcal

  • Cuisine

    Mexican

Caprese Quesadilla with Tomato, Mozzarella & Basil Mayonnaise Recipe

The perfect summertime lunch idea! This caprese salad-inspired quesadilla is filled with tomato, mozzarella and basil.

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Ingredients

Servings

Basil Mayonnaise:

  • 6 tablespoons mayonnaise I used low-fat
  • 3 tablespoons thinly sliced fresh basil

Quesadilla:

  • 8 whole wheat tortillas
  • 4 medium tomatoes cut into ½-inch thick slices
  • 6 ounces fresh mozzarella cut into strips
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Instructions

  1. For the mayonnaise, stir together mayonnaise and basil. Set aside.
  2. For the quesadillas, spread the basil mayonnaise on one side of each tortilla.
  3. Lay tomato slices and mozzarella strips on 4 of the tortillas. Cover with remaining tortillas.
  4. Preheat skillet over medium-high heat (you can use 2 skillets to make this process faster). Place quesadillas, cooking one at a time, in skillet.
  5. Cook until cheese is melted and tortillas are golden brown, 2 to 3 minutes per side.
  6. Remove from pan and let rest for a couple of minutes. Cut each quesadilla into 4 wedges.

Nutrition Information

Show Details
Calories 559kcal (28%) Carbohydrates 51g (17%) Protein 19g (38%) Fat 32g (49%) Saturated Fat 10g (50%) Cholesterol 42mg (14%) Sodium 978mg (41%) Potassium 324mg (9%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 1405IU (28%) Vitamin C 17.2mg (19%) Calcium 393mg (39%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 4Quesadillas (16 Wedges)

Amount Per Serving

Calories 559 kcal

% Daily Value*

Calories 559kcal 28%
Carbohydrates 51g 17%
Protein 19g 38%
Fat 32g 49%
Saturated Fat 10g 50%
Cholesterol 42mg 14%
Sodium 978mg 41%
Potassium 324mg 7%
Fiber 8g 32%
Sugar 8g 16%
Vitamin A 1405IU 28%
Vitamin C 17.2mg 19%
Calcium 393mg 39%
Iron 2.8mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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