Italian Quesadilla

This twist on the traditional quesadilla makes for a great snack. My sister was thinking of what to eat for about 30 minutes, so I just made her this so she’d stop complaining. She offered to make the quesadilla and took out the peanut butter. That’s when I told her firmly that I would be cooking it. I think she was glad I did.

1. Spread a light coating of store-bought pesto on a flour tortilla.
2. Scatter on ripped pieces of sliced jarlsberg cheese.
3. Thinly slice tomatoes and cut into half-moons. Use any tomato you like. I used a really sweet golf-ball shaped variety with no label (from the farmer’s market). Distribute these on as well.
4. Top with lots of hand-torn fresh basil, a rivulet of olive oil and a few drips of lemon juice.
5. Top with the other tortilla
6. Heat a pan over medium heat and coat with melted butter. Cook the quesadilla until buttery golden and crispy on the bottom. Press lightly. Slide off onto a plate.
7. Add more butter to the pan and cook the other side of the quesadilla. If the pan seems to hot, turn it down a bit. Press lightly and remove when the tortilla is golden and crispy and the cheese is melted. You can use a spatula or place an upside-down plate over the pan and invert the whole thing.