tomato, corn & basil quesadilla {guest post}

Hi Guys! I’m currently in the middle of moving our entire life across the country so Lindsay (Pinch of Yum) is here for the day! 

I made the small mistake of looking at the pictures and write-up that Lindsay sent me for this guest post as I was in the middle of packing up our apartment and we had absolutely no food left. Ok, exaggeration, we did have food left, but pretzels lose some of their appeal after looking at these quesadillas. Right?

Thanks so much to Lindsay for helping me out during a very crazy part of life. Lindsay is Twin Cities blogger/teacher/amazing photographer who is always coming up with my kind of recipes. I can only hope that someday my pictures are as good as hers!

Hello friends!  I’m Lindsay from Pinch of Yum.

When Emily (the smart and healthy-conscious nutritionist) asked me to do a guest post, I panicked.

Nutritionist?  Post?

Time to get healthy.

But then something weird happened during my favorite part of the day: snacktime.  I wasn’t even trying to come up with a healthy recipe, and it just showed up on its own.

During a moment of extreme hunger, and an attempt to use up the last of the tomatoes from my neighbors garden – which were gifted, not stolen, although I had been eyeing them – these little Tomato Corn and Basil Quesadillas were born.

Talk about a perfectly fresh and filling snack!

And then I remembered that, actually, I kind of like to eat healthy snacks.

Especially healthy snacks with melted cheese.

Oh, yes.

Tomato Corn and Basil Quesadillas (makes 1 quesadilla)

• 1 whole tomato, chopped
• 1/3 cup corn
• 4 leaves fresh basil, cut into ribbons
• 2 tortillas
• 1/3 cup shredded mozzarella cheese
• hummus, optional
• salt and pepper

1. Put the chopped tomatoes in a strainer and mix with the corn.  Add salt and allow juices to drip out for a few minutes.  Press on the mixture to make sure most of the moisture gets out.  Add ¼ cup cheese to the mixture and stir.
2. Preheat a skillet or a Panini press to medium-high heat.
3. Spread a tortilla with hummus (optional) and top with the tomato mixture.  Top with the remaining cheese and basil leaves, and place the other tortilla on top.  Grill for a few minutes on each side until cheese is melted and outside of tortilla is toasted/grilled.  For a more crispy outside, add a little butter or olive oil to the pan before grilling.
4. Let cool for a few minutes, then cut into wedges and serve!