Grilled Tomato & Mozzarella Quesadillas With Basil

An easy and quick summer recipe found in "Real Simple" magazine. (If you don't have access to a grill then try broiling them until the cheese melts and tortillas turn golden brown.)

• Ready In: 20 mins
• Serves: 4
• Yields: 4 quesadillas

Ingredients

• 8 (8 inch)  flour tortillas
• 12  ounces mozzarella cheese (grated or sliced, fresh is best)
• 2  tomatoes, cut into 1/4-in thick slices
• 1⁄2 teaspoon kosher salt (plus)
• 1⁄8 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 1  bunch fresh basil, leaves picked
• 1⁄4 cup pine nuts, toasted
• 3  teaspoons extra virgin olive oil

Directions

1. Heat grill to medium.
2. Arrange 4 of the tortillas on a cutting board. Arrange the mozzarella and tomatoes on the tortillas, leaving a 1-in border around the outside empty. Season with 1/2 teaspoon of the salt and the 1/2 teaspoon of pepper. Top with the remaining tortillas.
3. In a medium bowl combine the basil, pine nuts, oil, and remaining salt. Set aside.
4. Cook the quesadillas around the perimeter of the grill until the cheese melts and the tortillas are crisp and golden. (About 2 minuted per side.).
5. Immediately cut the quesadillas into wedges and serve with the basil salad.