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    Mozzarella, Basil and Corn Quesadilla

    Mozzarella, Basil, and Corn Quesadilla on a white plate.

    This yummy snack? Yes, snack. Some people might call it a meal, but I’m not one of those people.

    Whatever it is, it’s healthy and filling and yummy.

    And cheeeesy.

    Mozzarella, Basil, and Corn Quesadilla on a white plate.

    Real meals?  I don’t know if I can handle making a real meal right now. My to-do list at school is a little overwhelming, plus our latest DVD of Prison Break arrived, so I’m really busy.

    But if I have to eat maple almonds and a cheesy corn quesadilla while I’m not making real meals, well, let’s just say I’m not complaining. Throw in a little leftover apple crisp, and I might even call that a well-rounded meal.

    Except there’s no apple crisp left over other than a few straggler crumbles on my sweatshirt. Woops.

    Mozzarella, Basil, and Corn Quesadilla on a white plate.

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    A picture of <span class="fn">Mozzarella, Basil and Corn Quesadilla

    Mozzarella, Basil and Corn Quesadilla


    Description

    This simple Mozzarella, Basil, and Corn Quesadilla is a healthier take on the classic quesadilla. Made with fresh produce on a whole wheat tortilla. Yum!


    Ingredients


    Scale

    • 1 whole tomato, chopped
    • 1/3 cup corn
    • 4 leaves fresh basil, cut into ribbons
    • 2 tortillas
    • 1/3 cup shredded mozzarella cheese
    • hummus, optional
    • salt and pepper


    Instructions

    1. Put the chopped tomatoes in a strainer and mix with the corn. Add salt and allow juices to drip out for a few minutes. Press on the mixture to make sure most of the moisture gets out. Add ¼ cup cheese to the mixture and stir.
    2. Preheat a skillet or a Panini press to medium-high heat.
    3. Spread a tortilla with hummus (optional) and top with the tomato mixture. Top with the remaining cheese and basil leaves, and place the other tortilla on top. Grill for a few minutes on each side until cheese is melted and outside of tortilla is toasted/grilled. For a more crispy outside, add a little butter or olive oil to the pan before grilling.
    4. Let cool for a few minutes, then cut into wedges and serve!

    • Prep Time: 5 mins
    • Cook Time: 10 mins
    • Category: Dinner
    • Cuisine: Mexican-Inspired

    Keywords: corn quesadilla, quesadilla recipe, vegetarian quesadilla



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    Maybe I’ll get around to a real meal by Friday. Maybe.

    But in the meantime, this will be juuuust fine.

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