Margherita Quesadilla
This margherita quesadilla is inspired by – you guessed it – the classic margherita pizza. It’s perfect for when you’re feeling lazy or need a quick, tasty snack. I started making this recipe during football season, when I wanted a fast bite without missing even a bit of the game. It’s that easy.
I’ve traveled through different parts of Italy a few times. The best margherita pizza I ever had was in Naples, where it was originally invented. I’ve tried recreating the same flavors that I recall from that restaurant. It had a generous amount of cheese and no red sauce. There’s a widespread belief that it was named after the queen of Italy because she loved this recipe so much.
We’re simply going to spread cheese, tomatoes, basil, salt and pepper on a tortilla and then toast it. That’s it! I really hope you try it as I’m sure you won’t be disappointed. The melted cheese combined with the crispy toasted tortilla is very satisfying. I like it as it is, but if you prefer it saucier then I will recommend serving it with tomato soup.
I encourage you to share your experience in the comments below if you tried this Margherita Quesadilla recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Margherita Quesadilla
Ingredients
- 2 Tortillas burrito-size
- 4 oz Vegan White Cheddar Cheese
- 1 medium Roma Tomato sliced
- 6 big Fresh Basil Leaves chopped
- a sprinkle Salt
- a sprinkle Black Pepper
- Oil for brushing
Instructions
- Lay a tortilla flat and spread cheese, tomato, basil, and sprinkle salt and pepper. Then cover with the other tortilla.
- Heat a wide open flat pan over medium heat. Brush some cooking oil on the pan. Lay the quesadilla on the pan until golden brown, then flip and repeat. Once both sides are golden brown, remove from heat.
- Cut quesadilla into slices, as you would a pizza, and serve hot.