Caprese quesadillas are tortillas stuffed with fresh mozzarella, tomatoes and basil. They are simple, fresh and delicious.
This week’s Sunday Supper theme is about the kids in our life and what they love to eat. My kids are grown, but they were very picky eaters when they were younger. Their favorite foods were chicken nuggets, hot dogs, pizza, grilled cheese, tacos, and mac and cheese. I suppose those foods are normal kid fare, but it was upsetting to me since I am a healthy eater. I was constantly trying to sneak vegetables into their food without them knowing. I really did have to sneak them in, if any type of vegetable even touched their food, they would stop eating. I’m very happy to say that their eating habits have greatly improved over the years 🙂
These caprese quesadillas were one way to sneak in the veggies. They didn’t realize that the tomatoes and basil weren’t pizza sauce, and the cheese, well that was a no brainier. The quesadillas reminded them of pizza so they would eagerly gobble them down for lunch. They called them pizza quesadillas. I grill them when the weather is warm, but they can easily be made on top of the stove.
In addition to kid fare, these are also a perfect appetizer and they also a great for a quick and easy dinner.
- 4 whole or sprouted grain tortillas - or your favorite tortilla
- 12 ounces of fresh mozzarella cheese sliced
- 4 medium tomatoes sliced
- 4 teaspoons olive oil
- 4 tablespoons chopped fresh basil
- brush one side of the tortilla with olive oil and flip over
- place oiled side of tortillas onto grill or grill pan over medium heat
- place 3 ounces of cheese on half of each tortilla
- top with tomato slices and basil
- flip "empty" side of tortilla over to cover tomatoes, let cook for about 3 minutes and gently flip
- let cook for 3 to 5 minutes more - until cheese melts and both sides begin to turn golden
Many thanks to Ellen at Family Around The Table for hosting the event this week, and be sure to check out all of the other fantastic kids favorites below. . .
- Dueling Gyozas – Pork vs. Tofu by Food Lust People Love
- Kid-Approved Fruit Salsa with Cinnamon Chips by Dessert Geek
- S’mores Cheeseball by Fantastical Sharing of Recipes
- Aunt Deborah’s Snickerdoodles by Family Around The Table
- Chocolate Frozen Custard by Sew You Think You Can Cook
- Easy Homemade Strawberry Ice Cream by Where Latin Meets Lagniappe
- Easy Nutella Mousse by Cosmopolitan Cornbread
- Fairy Bread Funfetti Milkshakes by The Crumby Cake
- Grape Juice Jigglers by Sunday Supper Movement
- Gumdrop Cookies by What Smells So Good?
- Homemade Cherry Popsicles by Pies and Plots
- Japanese Peach Boy Ice Cream by The Ninja Baker
- Mango Creamsicles by The Redhead Baker
- No-Cook Peanut Butter Cup Ice Cream by Hardly A Goddess
- Peanut Butter and Jelly Cupcakes by Grumpy’s Honeybunch
- S’mores Cheesecake by The Freshman Cook
- Snickerdoodle Cookie Cinnamon Pecan Ice Cream Sandwiches by The Chef Next Door
- Turtle Poke Cake by That Skinny Chick Can Bake
- Whoopie Pies by Monica’s Table
- Broccoli Cheese Soup by Wholistic Woman
- Corn Dog Muffins by A Mind “Full” Mom
- Deep Dish Pizza Casserole by My World Simplified
- Grilled Pizza Flatbread Bar by Momma’s Meals
- How to Set Up a Hot Dog Bar by An Appealing Plan
- Lobster Gnocchi by Caroline’s Cooking
- Madison’s Shrimp Lasagna Rolls by Life Tastes Good
- Orecchiette Pasta with Creamy Alfredo Sauce by Pine Needles In My Salad
- Pasta Quattro Formaggi by La Bella Vita Cucina
- Slow Cooker Cauliflower Mac and Cheese by Dizzy Busy and Hungry
- Spaghetti and Meatball Casserole by Cooking with Carlee
- Tuna Salad Grinders by Cindy’s Recipes and Writings
- Caprese Quesadillas by Simple and Savory
- Maple Brown Sugar Granola Clusters by Cupcakes & Kale Chips
- Waffle Parfait by Our Good Life
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