Um . . . how good are quesadillas?

And not just because it’s what we are making today people I’m talking just in general . . . how good are they?

Well if you answered “oh Em, quesadillas are all kinds of ah-mazing!” you my friend would be 100% correct.

I mean think about it . . . so simple to throw together, the flavour combinations are limitless . . . they can be inhaled devoured enjoyed any time of day,

Breakfast  = Quesadilla

Lunch = Hmmm I know, quesadilla

Dinner = definately a quesadilla

or even dessert . . . yes, seriously . . . dessert quesadillas are extra awesome!

I mean, come on . . . how good are quesadillas? (sorry waaaayyyyyyy to much use of the word quesadilla up in here)

And this quesadilla . . . oh my deliciousness.

Seriously, so good I can’t even stand it.

Sharp, bitey, zesty pesto combined with ooey, gooey, creamy, dreamy melted goodness that is those beautiful bites of baby bocconini (or mozzarella) and then you add in the tart freshness of those ripe, red, juicy, delicious tomatoes and wrap it all up in a crispy, crunchy, toasted little tortilla . . .

Ugh so, so good!

Ever since I made the original batch of my roasted garlic and walnut pesto I have been dreaming of making this quesadilla but we have been crazy busy and well sometimes I was just so hungry when it came time to eat I just forgot about it←I know right?! Seriously, so not cool I know. Who am I?!

But here we are united at last and you know what . . . totally worth the wait.

Now, you don’t have to make my pesto to enjoy this killer caprese quesadilla I mean you would if you knew what was good for you but you can totally just use your fave home made or store bought pesto. Whatever gets this quesadilla in your belly like today . . .

Dooooooo it!

Pesto Caprese Quesadilla
Serves 1 hungry pesto loving princess (or prince ;)) however is easily multiplied to feed the masses

Ingredients –

2 mini flour tortillas (or 1 large)

1 Tablespoon of your favourite pesto – I use this one

1/4 cup baby tomatoes, quartered

1-2 Tablespoons of baby bocconcini (or mozzarella) – sliced. I used about 6 balls of baby bocconcini, use more or less depending on how cheesy you like it 😉

Salt and pepper to taste –

Method –

1 – Preheat your trusty old George Foreman grill (or panini press, or griddle/fry pan)

2 – Spread 1/2 of a tortilla with your pesto

3 – Top with sliced tomatoes and bocconcini and season with salt and pepper to taste

4 – Fold the naked side of the tortilla over the filled side and gentle press to seal the edges.

5 – Place in your grill/sandwich press/fry pan and cook until your tortilla is slightly golden and crispy and cheese is ooey, gooey and deliciously melty.

6 – Slice into wedges and serve with a simple salad or just devour as is

FYI – Fresh off the grill, ooey, gooey, melty cheesy filling is super hot so you may want to give it a minute before you bite on in . . . if you can . . . #justsayin

Enjoy xoxo

_________________________________________________________________________________

Question of the day –

What is the most outrageous, insanely delicious quesadilla flavour combination you have ever sunk your teeth into?