2 cups Sargento® Shredded Mozzarella - Traditional Cut
1 cup roasted red peppers sliced
2 large tomatoes sliced
1 cup prepared Pesto
Salt to taste
Pepper to taste
1/2 cup fresh basil leaves
In a small saucepan on low heat add the balsamic vinegar and brown sugar and reduce by half. Set aside and cool.
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.
Remove from pan and cut and repeat with the other 3 tortillas.
Cut each quesadilla into thirds. Then drizzle with Balsamic reduction and fresh basil leaves.