Grilled Cheese and Tomato Quesadilla

Crispy and golden on the outside, this grilled cheese and tomato quesadilla is filled with a rich Italian-style cheese blend, ripe garden tomatoes, and fresh herbs for a simple, Italian-inspired twist on a classic comfort food.

Course Main Dishes

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 697kcal

Author Diane Gail

Ingredients

2 12-inch tortilla shells
1 tablespoon butter
1 1/2 cups shredded Italian cheese blend
6 tomato slices
2 tablespoons chopped fresh oregano, rosemary, and thyme optional, equal parts of each

US Customary - Metric

Instructions

Butter one side of each tortilla. Place one tortilla butter-side down in a skillet over medium heat.
Sprinkle half of the cheese evenly over the tortilla. If using, sprinkle half of the fresh herbs over the cheese.
Arrange the tomato slices over one half of the tortilla. Cook until the cheese has melted and the underside is golden brown.
Fold the cheese-only half of the tortilla over the tomato-covered half. Press lightly with a spatula and transfer to a cutting board.
Repeat with the remaining tortilla, cheese, tomato slices, and fresh herbs.
Let the quesadillas rest for 2 to 3 minutes. Cut each into 4 wedges and serve immediately.

Notes

Fresh herbs add the best flavor.
Choose ripe, firm tomatoes for the best texture and easier slicing.
Cook over medium heat so the tortilla becomes crisp and golden without burning the quesadilla.
A sharp pizza cutter produces the cleanest slices.

Nutrition