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Caprese Quesadilla

Prep Time: 10 Min  |  Cook Time: 25 Min  |  Servings: 4  |  Calories: 750
RedPepperTomato Pesto Quesadilla
Prep Time
10 Min
Cook Time
25 Min

<p>Whip up a fresh, summery lunch with these delicious gooey quesadillas inspired by a caprese salad. They feature a classic medley of mozzarella, tomatoes, pesto, roasted red peppers and basil, topped with a balsamic reduction. It’s the perfect way to use up your garden bounty or farmers market fare.</p>

  1. In a small saucepan on low heat add the balsamic vinegar and brown sugar and reduce by half. Set aside and cool.
  2. Heat a large pan on low heat with 2 teaspoon olive oil. Add 1 tortilla and place 1⁄2 cup of shredded cheese all around the tortilla. Then place on half of the tortilla 1⁄4 cup slice red pepper, sliced tomatoes, 1⁄4 cup pesto season with salt and pepper then fold in half. Cook for 3 minutes or until golden brown. Then flip quesadilla and brown the other half and cook for another 3 minutes.
  3. Remove from pan and cut and repeat with the other 3 tortillas.
  4. Cut each quesadilla into thirds. Then drizzle with Balsamic reduction and fresh basil leaves.

Nutrition Facts
4 Servings
Serving Size: (320g)
Amount Per Serving
Calories 750
% Daily Value*
Total Fat 51 grams
Saturated Fat 13 grams
Monounsaturated Fat 24 grams
Polyunsaturated Fat 10 grams
Total Carbohydrates 52 grams
Dietary Fiber 5 grams
Total Sugars 16 grams
Protein 23 grams
Vitamin A 306RE
Vitamin C 57mg 100%
Calcium 559mg 60%
Iron 3mg 15%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
1 Review

4 out of 5

6 years ago

I enjoyed eating the quesadilla! Would recommend not putting a lot of the balsamic vinegar on there because it made the tortilla soggy. You may want to cook it down some more and it may become thicker. Overall, I loved it because you cannot go wrong with pesto,tomatoes and mozzarella.

Varner St.Clair