Summer is almost over, and we are officially ready to enter the fall month. Over the last few months, we cherished the fresh bounty of our kitchen garden produce. We have so many garden tomatoes, peppers, eggplants, gourds, herbs, chilies, lemons, and other fresh produce that we have been self-sufficient for the last three 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; I often experiment with the flavor for them.
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 a fantastic flavor combined with tortillas in the form of a quesadilla. These are fun foods that are healthy and filling at the same time.
You May Also Want to Check Out a Few of My Other Mexican-inspired recipes-
Instant Pot Burrito Bowl Black Bean Tostadas with Mango Salsa Instant Pot Spanish Rice
What Ingredients Are Needed?
Fresh Ripe Tomato—Cherry tomatoes, vine-ripe tomatoes, or any other type of tomato work 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 quesadilla 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—A little bit of each is sufficient to make a good-quality quesadilla. Tortilla- Wheat tortillas are perfect for this recipe.
