Tomato Basil Cheese Quesadillas Recipes

BACON AND TOMATO QUESADILLAS

Bacon and Tomato Quesadillas image

It's like a Mexican version of a BLT! You choose whether you want it smoky or zesty by the flavor of petite diced tomatoes you use. Crispy bacon and fresh basil add a new variation to the classic quesadilla. A perfect party finger food or quick snack.

Provided by Red Gold

Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

8 (8 inch) flour tortillas
2 cups shredded Mexican blend cheese
1 (10 ounce) can RED GOLD® Petite Diced Tomatoes with Chipotle
8 slices bacon, cooked and crumbled
½ cup chopped fresh basil
2 tablespoons vegetable oil
Sour cream

Steps:

Layer on half of each tortilla: 1/4 cup cheese, 2 tablespoons diced tomatoes. 1 tablespoon bacon and 1 tablespoon basil. Fold each tortilla in half to form a half circle.
Lightly coat a large nonstick skillet or griddle with oil. Cook each quesadilla, over medium-high heat for 1 1/2 minutes on each side until cheese is melted and tortilla is lightly browned.
Cut the quesadilla into 4 wedges and serve with sour cream.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 31.1 g, Cholesterol 38.2 mg, Fat 20.2 g, Fiber 2 g, Protein 14.2 g, SaturatedFat 9.6 g, Sodium 733.1 mg

TOMATO AND BASIL QUICHE

Tomato and Basil Quiche image

This is a mix of a couple of recipes that I've made before. It's easy to prepare, and looks and tastes like you spent all day in the kitchen!

Provided by Karen Griffin

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 onion, sliced
2 tomatoes, peeled and sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil
3 eggs, beaten
½ cup milk
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
1 ½ cups shredded Colby-Monterey Jack cheese, divided

Steps:

Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

Nutrition Facts : Calories 378.5 calories, Carbohydrate 23 g, Cholesterol 127.3 mg, Fat 26.1 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 12.2 g, Sodium 697.5 mg, Sugar 4.4 g

BASIL, TOMATO & MOZZARELLA CHEESE

Basil, Tomato & Mozzarella Cheese image

Make and share this Basil, Tomato & Mozzarella Cheese recipe from Food.com.

Provided by Rita1652

Categories Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups sliced home grown tomatoes
2 cups sliced fresh mozzarella cheese
1/2 cup whole leaves fresh basil
1 teaspoon chopped fresh thyme
1 anchovy, diced finely (optional)
2 tablespoons minced shallots
2 teaspoons minced garlic
1/4 cup extra virgin olive oil
1/8-1/4 cup balsamic vinegar, to taste
salt and black pepper

Steps:

Whisk together dressing ingredients.
Set aside.
Layer on a platter the tomatoes,cheese, and basil.
Pour dressing over the salad and serve.

Nutrition Facts : Calories 325.8, Fat 26.3, SaturatedFat 9.3, Cholesterol 44.2, Sodium 361.1, Carbohydrate 9.3, Fiber 1.8, Sugar 5.3, Protein 14

SOUTHERN TOMATO PIE

Southern Tomato Pie image

Tomato slices are juicy and mix in well with the creamy/cheesy "custard" in this Southern-inspired tomato pie. The blind baking method helps keep the crust nice and crunchy on the bottom.

Provided by Jasmine

Categories Savory Pies

Time 2h10m

Yield 8

Number Of Ingredients 13

Ingredients

½ (14.1 ounce) package refrigerated pie crusts, at room temperature
3 medium tomatoes
1 ¼ teaspoons kosher salt, divided
½ cup mayonnaise
2 ounces cream cheese, softened
1 ½ cups shredded sharp Cheddar cheese, divided
1 large egg, lightly beaten
1 tablespoon all-purpose flour
1 large clove garlic, minced
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ cup shredded Parmesan cheese
1 tablespoon thinly sliced fresh basil

Steps:

Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.
Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 14.5 g, Cholesterol 65.2 mg, Fat 31.1 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 11.2 g, Sodium 733.8 mg

BACON-TOMATO QUESADILLAS

Bacon-Tomato Quesadillas image

Kids of all ages will go crazy for these appetizers that taste like a BLT. They're crisp on the outside...and ooey, gooey and oh-so-good inside!-Virginia Warner, Carson City, Nevada

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 5

Ingredients

4 medium tomatoes, seeded and finely chopped
8 bacon strips, cooked and crumbled
1 cup shredded Mexican cheese blend
4 flour tortillas (8 inches)
Cooking spray

Steps:

In a small bowl, combine the tomatoes, bacon and cheese., Spray cooking spray over one side of each tortilla. Place tortillas, sprayed side down, on a griddle. Spoon tomato mixture over half of each tortilla. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut each quesadilla into three wedges.

Nutrition Facts : Calories 120 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

GRILLED CHEESE AND TOMATO QUESADILLAS

Grilled Cheese and Tomato Quesadillas image

Easy-to-make quesadillas are perfect summertime party food. They're even better when served with Homemade Guacamole.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 4

Number Of Ingredients 4

Ingredients

8 eight-inch flour tortillas
2 cups grated white cheddar cheese
2 tomatoes, thinly sliced
Homemade Guacamole, for serving (optional)

Steps:

Preheat grill or skillet to high heat. Sprinkle each of 4 tortillas with 1/4 cup cheese. Cover with tomatoes; sprinkle with 1/4 cup cheese; top with 4 remaining tortillas. Grill until bottom tortilla is brown and cheese is melted. Flip; cook until brown, cheese is melted, and tomato is hot. Transfer to a cutting surface; cut into wedges.