Healthy and ready in 10 minutes!
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 mix.
Preheat a skillet or a panini press to medium-high heat.
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 the outside of the tortilla is toasted/grilled. For a more crispy outside, add a little butter or olive oil to the pan before grilling.
Let cool for a few minutes, then cut into wedges and serve!
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Just loved these Quesadillas! However, unlike the quesadillas filled with cheese that holds together firmly, the vegetable filled worked better for me just put together as a taco or burrito that held all together. My husband thanks you as well!
by Kendall Smith in
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