Ah, summer treats: iced coffee, creamy gelato, and vegetables. Yes, vegetables.
To jazz up your summer plate, fashion-and-lifestyle blogger Luci Petlack of Luci’s Morselshas cooked up a satisfying, veggie-packed version of the cheesy and savory Mexican quesadilla, reimagined with Italian flavors. Luci’s spin on this gooey indulgence uses summer-ripe vegetables including tomato and antioxidant-rich spinach. Sprinkled with shredded mozzarella and Parmesan, this caprese quesadilla is deliciously light—the perfect summertime lunch.
Luci’s Morsels Caprese Quesadilla
4 large (10-12”) whole wheat tortillas
1 cup part-skim fresh mozzarella cheese, shredded
12 fresh basil leaves, shredded
2 tomatoes, vine-ripened and thinly sliced
1 cup baby spinach, shredded
Parmesan cheese, grated, to taste
To assemble, you need 2 tortillas. Layer first tortilla with mozzarella, basil, tomato, spinach and a sprinkle of Parmesan. Adjust ingredients to personal preference. Top with second tortilla.
Heat a non-stick skillet or large pan over medium heat. If needed, spray pan lightly with non-stick cooking spray. Place quesadilla in pan and let cook 1-2 minutes. Cover and cook another 2-3 minutes until cheese melts.
Remove lid and spray top tortilla with cooking spray. Flip quesadilla. Cook additional 1-2 minutes until tortilla is nicely browned.
Remove from pan and cool quesadilla for 30 seconds to set. Cut into triangles and serve warm.