I like this recipe because it’s simple, elegant, and incredibly flavorful. The mozzarella and ricotta create a gooey, creamy filling, while the basil and tomato give it a light, fresh balance. I also love that it’s quick to prepare and easy to customize—sometimes I add a drizzle of balsamic glaze or serve it with marinara sauce for a complete Italian-inspired twist.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 large flour tortillas 1 cup shredded mozzarella cheese 1/2 cup ricotta cheese 1 large tomato, sliced 1/4 cup fresh basil leaves 2 tablespoons olive oil 1 teaspoon balsamic glaze (optional) Salt and pepper to taste
Directions
In a bowl, I mix mozzarella, ricotta, salt, and pepper until evenly blended.
I lay a tortilla flat and spread a generous amount of the cheese mixture on half of it.
I layer tomato slices and fresh basil leaves over the cheese mixture.
I fold the tortilla in half to cover the filling.
I heat 1 tablespoon of olive oil in a skillet over medium heat, then add the folded quesadilla.
I cook for 3–4 minutes on one side until golden and crispy, then flip and cook another 3–4 minutes until both sides are golden and the cheese has melted.
I remove it from the skillet, let it rest for a minute, then slice into wedges.
I drizzle with balsamic glaze if I’m feeling fancy and serve with marinara sauce for dipping.
Servings and Timing
This recipe makes 2 servings. It takes about 10 minutes to prep and 20 minutes total to make.
Variations
Sometimes I add thinly sliced pepperoni for extra flavor. I’ve also tried spreading a thin layer of pesto instead of balsamic glaze for a fragrant twist. If I want a spicier version, I sprinkle crushed red pepper flakes into the cheese mixture. For a lighter option, I use whole wheat or spinach tortillas.
Storage/Reheating
I keep leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm them in a skillet over medium heat for a few minutes on each side until the tortilla is crisp again. I avoid microwaving since it makes the tortilla soft.
FAQs
Can I use another cheese besides ricotta?
Yes, I sometimes use cream cheese or mascarpone for a similar creamy texture.
Can I add meat to these quesadillas?
Yes, grilled chicken, or even crumbled sausage taste great here.
Do I need to use fresh basil?
Fresh basil gives the best flavor, but dried basil can work in a pinch.
Can I use corn tortillas instead of flour?
I prefer flour for this recipe—they’re softer and hold the filling better—but corn tortillas will work if handled gently.
Can I make these ahead of time?
Yes, I can assemble the quesadillas ahead and refrigerate them, then cook right before serving.
What can I serve them with?
I like marinara sauce, garlic aioli, or even a small green salad on the side.
Can I make them vegan?
Yes, I use plant-based cheese and skip the ricotta or use a cashew-based spread.
Can I bake these instead of frying?
Yes, I bake them at 400°F for about 10 minutes per side, brushing with olive oil for crispness.
How do I make them extra crispy?
I cook over medium heat and press gently with a spatula as they cook to ensure even browning.
What kind of tomatoes work best?
I prefer Roma or cherry tomatoes since they’re less watery and hold their shape better.
Conclusion
I love making simple Neapolitan quesadillas because they’re fresh, flavorful, and beautifully simple. The creamy cheese, ripe tomatoes, and aromatic basil wrapped in a golden tortilla make every bite irresistible. For me, this recipe is the perfect fusion of comfort and sophistication—a quick meal that always feels special.
A delicious fusion of Italian and Mexican flavors, these simple Neapolitan quesadillas feature creamy mozzarella, ricotta, fresh tomatoes, and basil folded in golden tortillas for a quick, elegant meal.
Ingredients
4 large flour tortillas
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1 large tomato, sliced
1/4 cup fresh basil leaves
2 tablespoons olive oil
1 teaspoon balsamic glaze (optional)
Salt and pepper to taste
Instructions
In a bowl, mix mozzarella, ricotta, salt, and pepper until evenly combined.
Lay one tortilla flat and spread a generous amount of the cheese mixture on half.
Layer tomato slices and fresh basil leaves on top of the cheese mixture.
Fold the tortilla in half to enclose the filling.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the folded quesadilla and cook for 3–4 minutes per side until golden and cheese is melted.
Remove from skillet, let rest for 1 minute, then cut into wedges.
Drizzle with balsamic glaze if desired and serve with marinara sauce for dipping.
Notes
Add thinly sliced pepperoni for extra flavor.
Spread pesto instead of balsamic glaze for a fragrant variation.
Sprinkle crushed red pepper flakes for a spicy version.
Use whole wheat or spinach tortillas for a lighter option.
Reheat in a skillet to retain crispness; avoid microwaving.
