Mozzarella, Basil and Corn Quesadilla Recipe - Skillful Cook
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Mozzarella, Basil and Corn Quesadilla

1 reviews / 5 average

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

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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32 Comments

  1. Skillful Cook Logo

    I know the feeling! Sometimes there just doesn’t seem enough hours in the day to make a proper meal but this looks like an awesome substitute!

    1. Skillful Cook Logo

      Isn’t it true? I usually end up bailing on my dinner plans at least once a week and making something like this instead.

  2. Skillful Cook Logo

    I miss my single days when I never had to make real meals. A lot, actually. (Don’t tell my husband.) These quesadillas, however, can totally count as a meal in my mind. Bonus that they are beautiful and quick.

    1. Skillful Cook Logo

      Yes! That’s exactly what I miss, too. I think I made some variation of pasta or Mexican every single night.

  3. Skillful Cook Logo

    I so look forward to seeing a new post from you, Lindsay! These cheesy quesadillas might have to make an appearance at dinner tonight. 🙂

  4. Skillful Cook Logo

    My husband jokes that quesadillas were his standard bachelor dinner meals. So every now and then we have it for dinner and I add a little spin to it… this sounds delish and it looks so pretty!

    1. Skillful Cook Logo

      It’s kind of a light quesadilla… if I made quesadillas for my husband I’d definitely beef it up a little bit (no pun intended). 🙂

    1. Skillful Cook Logo

      Apple cake? Did you say apple cake? You must have read my mind (check back tomorrow)!

    1. Skillful Cook Logo

      Thanks Sonja – I actually thought of your bbq onion and gouda quesadillas when I was making this!

  5. Skillful Cook Logo

    Newbie here … do you cook the corn first? I have corn on the cob I’d like to use. Also, are “tortillas” all the same size?

    1. Skillful Cook Logo

      Hi Paula! You don’t have to cook the corn first. Corn right off the cob is actually really yummy and sweet and it has a great crunchy texture. Tortillas come in all different sizes. For this recipe, 8 inch tortillas or slightly smaller would probably work best.