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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position a rack in the center of the oven; heat to 200 degrees. | 2. In a small bowl, mix the butter and Parmigiano. Spread this on one side of each tortilla and set the tortillas on a work surface, buttered side down. Distribute the mozzarella among the tortillas, covering only half of each and leaving a 1"margin at the edge. Follow with the tomatoes and basil, and sprinkle with 1/4 teaspoons each kosher salt and pepper. Fold the tortillas in half to enclose the fillinf, creating a half moon. | 3. In a 10-12" nonstick skillet over medium heat, cook two of the quesadillas, covered, until golden brown on the first side, about 3 minutes. Uncover, flip, and cook until the second side is golden brown and cheese has melted completely. Lower heat if Parmigiano crust is getting to dark. Transfer quesadillas to the oven to keep warm and repeat with the remaining two quesadillas. You can hold in oven up to 30 minutes. | 4. Cut the quesadillas in half or in smaller wedges if serving as appetizers and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
parmigiano reggiano cheese	1	ounce	grated	25.2167	0.0	5.61	0.1417
flour tortilla	4			-	-	-	-
mozzarella cheese	8	ounces	grated	734.8188	61.7339	30.7535	40.5284
tomato	2		seeded chopped	44.28	9.5694	2.1648	0.49200000000000005
basil	1/3	cup	chopped	1.84	0.212	0.252	0.0512
kosher salt				25.2167	0.0	5.61	0.1417
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.