This summer harvest cheddar quesadilla is filled with juicy ripe heirloom tomatoes, fresh corn, basil and melted sharp cheddar cheese. A delicious way to celebrate summer's bounty.
4ouncesgrated Cabot Alpine cheddar cheeseor your favorite sharp cheddar
3medium ripe heirloom tomatoessliced
handful fresh basil leaves
Instructions
Place the olive oil in a large over medium heat. Once hot, add the corn and red onion and sauté for about 5 minutes until softened. Transfer to a small bowl and set aside.
Place 1 tortilla in the skillet and cover with half the cheese.
Place half the sliced tomatoes on one side of the tortilla and half the corn/onion mixture on top of the tomatoes. Arrange half the basil leaves on top of the corn then cover the skillet with a lid for 1-2 minutes until cheese is melted.
Remove the lid. Using a spatula, flip the cheese only half of the tortilla over top of the half with the toppings. Press down gently on top. Let cook another minute then transfer to a plate and cut into wedges.
Repeat process with remaining tortilla and toppings for the second quesadilla.